With a great influence from Northern Italy I was inspired to create this vegetarian Risotto, which I’m sure will get a great feedback from your family and friends when you present them this Aubergine and Mushroom Risotto this spring.
I love spring as it produce great fresh vegetables to use for my cooking. As soon as I go in the markets surrounded with hundreds of God’s produce, my mind just ignite my creativity switch to experiment in my next dish. It’s my first Risotto dish I’m posting in here and it’s sad as I am a Risotto Lover, not just eating them but also cooking them. I would eat Risotto 5 times a week without getting bored .
Well, for this Aubergine and Mushroom Risotto recipe basically I used fresh market vegetables together with Arborio Rice (Risotto Rice) and a nice glass of Soave wine to go into the Risotto and obviously leave some to sip for your meal. Important to use Arborio rice for Risottos as this starchy rice will have the nice creamy like end product. Normally a Risotto is finished with a knob of butter or sometimes cream but I omitted these and still got the consistence one will look for in a Risotto as you see in the photos below. —Gordon Attard