Risotto melazine

Ingredients

1kg	Canaroli risotto rice
4	Aubergines (large)
1½	Onions (fine diced)
3 cloves	Garlic (crushed)
½bt	White wine
3-4lts	Vegetable/chicken stock (hot)
400ml	Olive oil
100g	Butter (unsalted)
½ bunch	Flat parsley (chopped)
1 bunch	Mint (chopped)
200g	Parmesan rinds
To finish	Ricotta or mozzarella & basil

Method

1.      Brown off the aubergines in 200ml of the olive oil.

2.      In a separate pan on a low heat sweat down the onion, garlic, parmesan rinds without colouring in the remaining olive oil & butter.

3.      Add the rice & cook out for a few minutes until the rice is coated in the oil & butter.

4.      Deglace the rice with the white wine & bring to the boil.

5.      Mix through the aubergine.

6.      Pour through the hot stock a little at a time stirring continuously until the rice is al dente.

7.      Remove from the heat & leave to cool on a flat tray.

8.      When ready to serve finish with ricotta or mozzarella cheese, basil, butter, grated parmesan, lemon juice & seasonings.