Mushroom& Eggplant Risotto

Method

• 1)

  Start by preparing the eggplant puree (you can make the pure ahead and refrigerate for a week or freeze for up to 3 months).
  Cut the eggplant in half and place into a baking dish, cover with salt and pepper, drizzle olive oil and place inside a preheated oven on 180*C for about 30 minutes or until a spoon inserted into the meat goes in clean without applying much pressure.

• 2)

  Now transfer the eggplant meat into a bowl, discarding the skin work with a stick mixer, and pass through a fine sieve discarding the seeds that would make your puree taste slightly bitter.

• 3)

  Soak your dry mushrooms in room temperature water for about 20-30 minutes (Don’t put  hot water because it will leak too much aroma into the water making the mushrooms theirself tasteless.)

• 4)

  Now onto the risotto, in a wide shallow pan on medium high heat add enough olive oil to cover the base of the pot, add diced onions and bay leaf.

• 5)

  Saute for a couple of minutes then add turmeric, coriander and cinnamon (it’s always better to spice your base making the onions infuse all those wonderful flavours than just seasoning your meal midway through cooking)

• 6)

  Now saute your onions well often scraping the bottom of the the pan making the onions pick up all those juicy bits left behind. It’s hard to tell how long you need to saute the onions by time, as each onion varies in texture and water percentage, but what you’re looking for is a beautiful golden brown color, intense smell and very tender texture making them melt in your mouth. Just don’t be afraid of burning, adjust the heat, scrape the bottom frequently and stir well.

• 7)

  Once your onions are 3/4 sauteed, add your garlic, portobello mushrooms cut into quarters, or more if larger pieces, oyster mushrooms cut into chunks and saute the whole base until mushrooms lose about 1/2 volume. Your mushrooms will start leaking water immediately so you’re not to worry about onions burning.

• 8)

  Once your mushrooms are cooked and tender add the strained porcini and chantarelle, stir for another minute.

• 9)

  Now add the rice and stir everything for 2-3 minutes until the edges of rice grain start becoming translucent. This is very important as this way we’re making a membrane around each grain of rice that will keep the rice from overcooking, also releasing more starch thus making the risotto creamy.

• 10)

  Once the rice is toasted, add the white wine and let evaporate for a minute, then add the water from soaking the mushrooms and start adding the vegetable stock (pre heated so it doesn’t stop the rice from cooking) a bit at a time. Adding one ladle as the previous has just been absorbed.

• 11)

  Stir in your eggplant pure and season with salt and pepper to taste.

• 12)

  Stir the risotto well frequently with a large surface spatula, because the more motion the rice makes the more starch it releases, which is the key to making your risotto creamy.

• 13)

  When the rice is cooked al-dente  it should still have a slightly “runny to watery” texture, we don’t want it thick.

• 14)

  Now add the chopped parsley and butter, preferably room temperature so it blends more quickly.

• 15)

  Once you add the butter now is the time to really work your hand, ans give the rice a good beating, stirring it vigorously until all the butter has blended with the dish.

• 16)

  After the butter has blended add the parmagiano and beat again, this time not as vigorously until the cheese has melted.