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

  • 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
Pasta and Risotto
  1. Cut the aubergines into strips, put them into a glass bowl, marinade 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.
  2. In a roux of butter and chopped onion add rice, toast, sprinkle with wine, reduce and add the hot stock little by little
  3. 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.
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