Porcini and Aubergine Risotto with Lime Juice and Coriander

There are times when I make risotto about once a week. That's when I experiment with different ingredients so we don't get bored.

200 g arborio rice
1 banana shallot
1 garlic clove
1/2 celery stick
150 ml dry white wine
750 l vegetable stock (mine was homemade without salt)
15 g of porcini mushrooms
1/2 aubergine
1 lime, juice of
extra virgin olive oil
freshly ground black pepper
1/2 tsp sea salt
40 g parmesan, plus some extra for serving
10 g butter
1 handful of fresh coriander
pistacchio oil to serve

1. Soak the porcinis in boiling water for about half an hour. Remove from the resulting liquor but don't throw it out, it will be used in the risotto. Chop up the porcinis and set aside.

2. Cut the aubergine into thin slices and fry in olive oil until they're browned and soft. Remove from the pan and set on kitchen paper to drain. If the aubergine is very greasy drizzle with a little lime juice to cut through the oil.

3. Make the stock and keep hot on a low heat. Grate the parmesan. Juice the lime. Chop the coriander

4. Finley chop the onion, garlic and sellerie. Sauté in olive oil for approx. 5 minutes.

5. Add the rice and sauté for 2-3 minutes while stirring continuously until the rice becomes slightly transparent. Now, add the wine. Stir over a medium heat until the wine has been absorbed, season with salt, then add the porcinis and the porcini liquor. Keep stirring until the liquid has been absorbed, then add first ladle of stock. Keep repeating this until the rice is al dente. This takes 15-20 minutes.

6. Remove the risotto from the heat, season with pepper. Stir in the parmesan and butter. Cover and leave to rest for about 2 minutes. Mix in the cooked aubergine, the chopped coriander and lime juice to taste. Check the seasoning. Transfer to plates, sprinkle with a little grated parmesan if desired and optionally add some freshly ground black pepper. Serve immediately.