Risotto alle Melanzane con Sgombro Marinato e Burrata from 4 Grosvenor Square by Danilo Cortellini
This is an unusual creation of mine that works surprisingly well, evoking elegant and extremely tasty flavours. The smokiness of the aubergine is complemented by the tangy marinated mackerel, which...
Ingredients
- 1 small bunch of basil
- 1 litre vegetable or chicken stock
- 120 ml prosecco DOC
- Salt and pepper, to taste
- 40 g onion, chopped
- 1 clove garlic, smashed
- 40 g Grana Padano, grated
- 20 g unsalted butter
- 150 g burrata cheese
- 4 tbsp extra virgin olive oil
- 2 fillets marinated mackerel
- 1 small bunch of thyme
- 2 ripe plum tomatoes
- 280 g Riso Gallo Carnaroli rice
- 50 ml white wine vinegar
- 2 large black aubergines
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