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Pdf1 Soak the rice in the stock for 2 hours in the fridge.
2 Meanwhile, cook 80g of the butter in a saucepan over a medium heat until nut brown. Refrigerate until solid.
3 Char the aubergine on the largest ring of a gas stove over a medium heat, turning occasionally with tongs, for 10-15 minutes until it collapses. Wrap in clingfilm and leave to cool, then scoop out and finely chop the flesh.
4 Melt the remaining butter in a saucepan over a medium heat. Soften the shallots, then pour in the wine and reduce by half.
5 Add the rice, stock and aubergine and bring to the boil, then cook on a high heat for 6-7 minutes, stirring occasionally.
6 When the rice is tender but still al dente, take off the heat and stir in the browned butter, parmesan and mint. Season, cover and rest for 4 minutes.
7 Fry the pine nuts in a little oil over a medium heat until golden.
8 Divide the rice between 4 plates, sprinkle over the chilli and pine nuts and serve immediately.