Risotto with Pecorino Cheese and Roasted Eggplant

Risotto is one of those dishes that works in every season from winter to summer, and never fails to impress guests. This particular dish created by Apicius student and faculty chefs is slightly spicy, fresh and rich, perfect to accompany a cool summer evening.

Serves 4

320 g carnaroli rice
100 g pecorino cheese
80 g heavy cream
1 eggplant
50 g demi glace
500 g vegetable stock
100 g butter
100 g grated parmesan
1 garlic clove
Salt, pepper, mint to taste

For the roasted eggplant:
Score the eggplant and roast in the oven at 190° C until tender. Cut in half, scoop out the pulp and chop it roughly. Season with salt pepper, garlic, olive oil, chopped mint. Shape into quenelles.

For the pecorino fondue:
Heat the heavy cream to 60°C . Remove from the heat and blend in the grated pecorino. Set aside.

For the risotto:
Proceed with the risotto following the standard preparation. Toast the rice with the butter and little by little add vegetable stock giving time to the rice to cook and absorb the liquid. When the rice is fully cooked, take it off the heat and incorporate the pecorino fondue and parmesan. Top with eggplant quenelles and demi glace, serve hot.