Food

AUBERGINE CREAM & GORGONZOLA RISOTTO

Date: 05 Aug 2017 Author: Jacqui Categories: Food, Main Dishes, Risottos, Starters & Soups Comments

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This risotto might require a bit more prep than the usual risotto since you have to cook the aubergine separately.  The bacon helps give this risotto a lovely mild smokey taste which blends so well with the Gorgonzola.

Ingredients

  • Olive oil
  • 1 small Aubergine
  • 2/3 Slices of Smoked Bacon
  • Fresh or Dried Thyme
  • 3 Garlic Cloves, minced
  • 1  white onion, finely diced
  • 300g Carnaroli rice
  • 1/2 cup white wine
  • 600-700 ml gf vegetable stock
  • Salt & Freshly ground Pepper
  • 100g Gorgonzola Cheese, chopped
  • Butter

Method

Using a zester, run it down the length of the aubergine and place little heaps of this peel onto a baking sheet.  Drizzle lightly with olive oil, a sprinkle of salt and roast for about 20 minutes in a preheated oven at 220C.  Take out and leave to cool. Set aside.

Remove the remaining peel from the aubergine and discard.  Chop the aubergine flesh into small cubes.  Heat the oil in a large pan, saute the aubergine cubes together with the bacon and the crushed garlic until the aubergine is soft.  Season with salt and pepper and add a little thyme.  Leave to cool.  When cool, blend until smooth adding a little stock if too thick.

In a large pot, saute the onion for 5 to 10 minutes until softened but not browned.  Add the rice and cook, stirring until toasted.  Pour in the wine and keep stirring until it is absorbed.  Add a ladle of the vegetable stock and when it starts to be absorbed, add the aubergine puree and more stock and combine well.  Check seasoning.  Keep adding the stock, ladle by ladle and let it be absorbed before adding the next.  The risotto will be very creamy.

Continue this until the rice tastes al dente.  It has to have a ‘bite’ to it.  However do not let it dry out, add a little more stock as necessary. It should have a ‘soupy’ consistency.  Add a tablespoon of butter and the chopped Gorgonzola.  Mix well, cover and turn off the heat.  Leave for a couple of minutes before serving.

Serve the risotto with the roasted peel on top.