Aubergine and shiitake misotto (miso risotto)

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Ok I must stop eating. Having averaged several thousand calories a day since Christmas Eve, enough is enough. No more chocolate, no seasonal snacking, no more innocent ingredients smothered in goose fat.

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I’m in need of healthy, non-animal based nourishment. If I had to be vegetarian, I wouldn’t meat sweat it. I’d live on mushrooms, aubergines, greens, avocados, tofu, curries, noodle soups…

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Mushrooms and aubergines are particular faves – I would happily eat them every day till the cows come home (unharmed from the abattoir). They lend themselves to Far Eastern dishes, so obviously I put them together into a risotto along with miso, which everyone knows is one of the healthiest yummiest things ever invented.

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There are three key procedures to making a good risotto:
1. Tostatura – sautéing of the rice with sweated onions (and in this case chilli flakes and garlic) before any wine/stock (dried shiitake juice) goes in. The pan should be dry and rice should crackle on the heat to create a roasty toastiness.
2. Constant stirring – to agitate the grains so starch is released and creaminess occurs as they slowly plump up on stock.
3. Mantecatura – stirring in butter at the end of cooking off the heat to make everything just a bit better than it was previously.

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Between steps 2 and 3 I stirred in miso paste, scooped out flesh from roasted aubergines brushed with oil and seasoned with soy and sugar, and chopped up shiitakes from the mushroom stock.

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Happy New Year and thanks for reading!

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Ingredients: risotto or sushi rice, aubergines, dried shiitakes, miso, onion, garlic, chilli flakes, soy, sugar, white wine, butter

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