Lightly whipped Risotto with grilled aubergines, swordfish cubes and hot provolone.

Name: Lightly whipped Risotto with grilled aubergines, swordfish cubes and hot provolone.
Total time: 45 min
Yield: 0
Ingredients: 320 g Carnaroli rice; 80 g Orogel Grilled Aubergine Slices; 180 g fresh swordfish; 60 g grated provolone cheese; 30 g Tropea red onion; 50 g butter; extra virgin olive oil; 2 lt vegetable broth; 40 g fresh oregano; 1 Orogel Garlic Clove; chili pepper; salt; pepper; 200 cc Sauvignon white wine

45 min

Easy

Primi Piatti

Ingredients

320 g Carnaroli rice
80 g Orogel Grilled Aubergine Slices
180 g fresh swordfish
60 g grated provolone cheese
30 g Tropea red onion
50 g butter
extra virgin olive oil
2 lt vegetable broth
40 g fresh oregano
1 Orogel Garlic Clove
chili pepper
salt
pepper
200 cc Sauvignon white wine

Method

Cut the aubergines into strips, put them into a glass bowl, marinate with oil, a garlic clove a pinch of salt and pepper. Cut the swordfish into cubes and let it become flavorsome with a pinch of chili pepper.
In a roux of butter and chopped onion add rice, toast, sprinkle with wine, reduce and add the hot stock little by little
When the rice cooking time reaches 12 minutes add the aubergines and the swordfish, cook for 4 minutes, remove from heat to whip it with provolone. Serve hot as soon as the risotto reaches the desired density.