Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
Aubergine
To bake
Risotto
To serve
How it's done
Aubergine
Score diagonally across the cut surfaces of the aubergine, but do not slice all the way through. Place the garlic in the incisions, drizzle the cut surfaces with oil, season with salt. Place the aubergines on a baking tray lined with baking paper.
To bake
Approx. 45 mins. in the centre of an oven preheated to 200°C. Remove, allow to cool slightly. Scrape the aubergine flesh away from the skin using a spoon, transfer to a measuring cup along with the basil and oil, puree.
Risotto
Heat the butter and oil in a pan. Sauté the shallots. Add the rice and sauté until translucent, stirring constantly. Pour in the white wine and reduce almost completely. Gradually add the stock to the rice, stirring frequently, so that the rice is always just covered with liquid. Simmer for approx. 20 mins. until the rice is creamy and al dente. Stir in the parmesan and butter.
To serve
Spread half of the aubergine puree on the plates. Top with the risotto and the remainder of the aubergine puree, garnish with the lemon zest, basil and parmesan.
| Tip: | Sprinkle with 1 tbsp of toasted pine nuts. |
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