Risotto with Roasted Bell Pepper and Grilled Eggplant

INGREDIENTS

For the roasted bell pepper
- 2 large fresh red bell peppers
- 1 tablespoon olive oil

For the eggplants
- Enough olive oil for searing
- 2 tablespoons roasted garlic
- 1 tablespoon fresh thyme, finely chopped
- 500 grams of eggplant, sliced 1 cm thick
- Salt and pepper to taste

For the broth
- 1 liter of water
- 1 chicken or vegetable bouillon cube, crumbled

For the risotto
- 3 tablespoons olive oil
- 1 cup red onion, finely chopped
- 1 tablespoon roasted garlic
- ¼ cup white wine
- 1 cup roasted bell pepper puree
- Salt and pepper to taste
- 1 cup arborio rice
- 2 cups grilled eggplant, diced into 0.5 cm cubes

To serve
- 1 cup crumbled feta cheese
- 1 tablespoon fresh basil, leaves removed and finely chiffonade-cut

On a gas stove over high heat, place the bell peppers over the direct flame and char them completely (they should turn completely black), rotating them on all sides for 7 to 10 minutes.
Remove from heat and place them in a sealed plastic bag, allowing them to cool completely.
Afterwards, open the bag and place them under running water to remove the black skin. Finally, remove the seeds and blend with the tablespoon of olive oil to obtain ½ cup of puree.

In a bowl, add the oil, garlic, and thyme, and mix well until blended. Brush the eggplants with the mixture on both sides. On a grill over high heat, sear them for 2 to 3 minutes per side; season with salt and pepper to taste. Remove and let cool. Cut into 0.5 cm cubes and set aside.

In a pot over medium-high heat, combine the water and the bouillon cube. Bring to a boil until dissolved, then reduce heat to low to keep warm for the risotto preparation.

Add the olive oil, annatto oil, and onion to a pot over medium-high heat; sauté for 2 to 3 minutes or until slightly softened.
Then, add the rice and roasted garlic, and mix for 2 more minutes. Pour in the wine, stir, and cook for 2 minutes until the alcohol has evaporated.

To finish, add the bell pepper puree and enough of the reserved broth to cover the rice grains, stirring continuously until the broth is absorbed. Additionally, add another cup of broth, season with salt and pepper to taste, and repeat the process until the rice is al dente. Finally, add the eggplants.
Remember that the cooking time for the rice is approximately 30 to 40 minutes.

In a bowl, mix the feta cheese and the basil, divide the rice into equal portions, and finish by topping with the feta cheese mixture.

Recipe by: Chef Óscar Pérez

Instagram: @oscarperezcocina @lacocinadeoscarperez

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