RISOTTO WITH AUBERGINES, SUN-DRIED TOMATOES AND PINE KERNELS

Preparation Method :

• Place the cubed aubergine in a bowl, sprinkle generously with salt and place a plate over the aubergine so it press down on the cubed flesh.
• Put a heavy tin on the plate and place the colander in the sink so that the bitter juices can drain out of the aubergine.
• This should take about 20 -30 minutes. When the aubergine has purged itself, rinse it thoroughly and dry it with paper towels.
• Fry the garlic, anchovy, sun-dried tomatoes, pine kernels and aubergine together in the olive oil in a large pan, stir constantly, until the anchovy has melted down completely.
• Then add the rice and stir to coat it in the other ingredients.
• When the rice is crackling hot, add 3 ladlefuls of the stock and mix until the liquid has been almost completely absorbed by the rice.
• Reduce the heat slightly and continue to add the stock a ladleful at a time, stir while the liquid is absorbed and add more after the previous ladleful has been absorbed by the rice.
• When the rice is tender but firm to the bite - this should take about 20- 22 minutes - remove the pan from heat and add Pecorino, seasoning and the herbs.
• Leave to stand, covered, for 5 minutes, stir again and serve at once on warmed serving dish.