Aubergine And Lemon Risotto Recipes

RISOTTO WITH PARMESAN AND LEMON

Steps:

• Bring the chicken stock to a simmer in a large saucepan over medium heat.
• Meanwhile, heat 2 tablespoons olive oil in a separate large saucepan over medium heat. Add the onion and a touch of salt and cook, stirring often, until the onion is tender, about 8 minutes. Add the rice and cook, stirring, until toasted, about 2 minutes. Add the wine and cook until evaporated, 2 to 4 minutes.
• Add 1 cup simmering chicken stock to the rice and cook, stirring constantly, until absorbed. Repeat, adding the stock 1 cup at a time, until the rice is al dente and creamy in texture, about 20 minutes. (You might not use all of the stock.)
• When the rice is al dente, remove from the heat and stir in the cheese, chives and lemon juice. Stir in the remaining 1/4 cup olive oil.
• Divide the risotto among shallow bowls. Drizzle with olive oil, top with the lemon zest and more chives, and season with salt and pepper.

AUBERGINE AND LEMON RISOTTO

Steps:

• Start by burning one of the aubergines on a gas hob. Line the area around the hob head with foil, and put the aubergine directly on to a moderate flame and roast for 12-15 minutes, turning frequently with metal tongs until the flesh is soft and smoky and the skin is burnt all over. Keep an eye on them the whole time so they don't catch fire. The aubergine needs to deflate completely and the skin should burn and break.
• Remove from the heat and make a long cut through the aubergine. Scoop out the soft flesh while avoiding the skin. Discard the skin, roughly chop the flesh then set aside.
• Cut the other aubergine into 1.5cm dice. Heat 80ml of the olive oil in a frying pan and fry the aubergine dice in batches until golden and crisp. Transfer to a colander and sprinkle with salt. Leave to cool.
• To make the risotto, put the onion and rest of the oil in a heavy-based pan and fry slowly until soft and translucent. Add the garlic and cook for 3 more minutes. Turn up the heat and add the rice, stirring to coat it in the oil. Fry for 2-3 minutes. Add the wine (it should hiss) and cook for 2-3 minutes, or until nearly evaporated. Reduce the heat to medium.
• Now start adding the hot stock to the rice, a ladle at a time, waiting until each addition has been fully absorbed before adding the next, stirring all the time. When all the stock has been added, remove the pan from the heat. Add half the lemon zest, the lemon juice, chopped aubergine flesh, butter, most of the parmesan and ¾ tsp salt. Stir well, then cover and leave aside for 5 minutes. Taste and add more salt if you like, plus some black pepper.
• To serve, spoon the risotto into shallow bowls and sprinkle with the diced aubergine, the remaining parmesan, the basil and the rest of the lemon zest.

AUBERGINE AND LEMON RISOTTO

Steps:

• Make a vegetable stock by simmering the carrot,celery and onion,with the bouquet garni for 30 mins ,set aside.
• place one aubergine in the oven,prick with a fork and cook for one hour at 180 degrees celcius.
• chop second aubergine into 1 inch chunks and fry until browned in olive oil,drain and sprinkle with salt.
• melt butter in pan and add rice ,stir for 2 minutes ,add stock one ladle at a time until liquid absorbed, an lemon juice and zest and 250 ml of wine.
• remove aubergine from the oven and peel,mash the flesh in a bowl and then stir into risotto.
• chop basil , ,grate parmesan ,stir chopped aubergine into the risotto and sprinkle with herbs and parmesan.
• serve with salad.

LEMON AND EGGPLANT RISOTTO

Steps:

• Start by burning one of the eggplants. This can be done one of several ways. On a gas stove, the eggplant can be put directly on a moderate flame and roasted for 12-15 minutes (turning frequently with metal tongs) until the flesh is soft and smoky and the skin is burnt all over. To roast in the oven, pierce the eggplant with a sharp knife in a few places. Put it on a foil-lined tray and place directly under a hot broiler for 45 minutes, turning a few times. The aubergine needs to deflate completely and its skin should burn and break. It should look very wrinkly. Or you can use the grill and keep turning it, about 20-25 minutes.
• Once the eggplant is ready, remove it from the heat and make a long cut through it. Scoop out the soft flesh while avoiding the skin. Discard the skin. Chop the flesh roughly and set aside.
• Cut the other eggplant into a 1/2 inch dice, leaving the skin on. Heat up 1/3 cup of the olive oil in a frying pan and fry the eggplant dice in batches until golden and crisp. (you may need more oil).Transfer to a colander and sprinkle with salt. Leave to cool.
• Put the onion and remaining oil in a heavy pan and fry slowly until the onion is soft and translucent. Add the garlic and cook for a further 3 minutes. Turn up the heat and add the rice, stirring to coat it in the oil. Fry for 2-3 minutes. Add the wine (it should hiss) and cook for 2-3 minutes, or until nearly evaporated. Turn the heat down to medium.
• Now start adding the hot stock to the rice, a ladleful at a time, waiting until each addition has been fully absorbed before adding the next and stirring all the time. When all the stock has been added remove the pan from the heat. Add half of the lemon zest, the lemon juice, grilled aubergine flesh, butter, most of the parmesan and about 3/4 teaspoon salt. Stir well, then cover and set aside untouched for 5 minutes. Taste and add more salt, if you like, plus black pepper.
• To serve, spoon the risotto into shallow bowls and sprinkle with the diced eggplant, the remaining parmesan, the basil and the remaining lemon zest.