Aubergine risotto with ricotta salata

Ingredients

For 1 serving

• Carnaroli rice80 g
• Eggplant180 g
• Tomato passata100 g
• Garlic1 clove
• Vegetable broth350 ml
• Extra virgin olive oil10 g
• Ricotta salata20 g
• Basil5 g
• White wine40 ml
• Saltto taste

Contains: lactose, celery, sulphites,

In season: June – September

Method

1. Preheat the oven to 200 °C (fan). Wash and trim the aubergine and cut it into cubes of about 1.5 cm; toss them with half the olive oil and a pinch of salt, spread them on a lined baking tray and roast for 20 minutes, turning halfway, until golden and soft.
2. Meanwhile heat the vegetable stock in a small pan and keep it hot over the lowest heat; peel and crush the garlic.
3. Heat the remaining oil with the garlic in a saucepan over medium heat for a minute, until it sizzles; discard the garlic, add the rice and toast it for 2 minutes, then deglaze with the white wine and let it evaporate. Add the tomato passata.
4. Cook for 17 minutes, adding a ladle of hot stock at a time once the previous one is absorbed and stirring often; add the aubergine for the last 3 minutes. It is ready when the rice is al dente and creamy; taste and adjust the salt.
5. Rest for a minute off the heat and serve with the grated ricotta salata and torn basil.