Toast the pine nuts in a frying pan until they are golden and crunchy and set aside.Wash and trim the aubergines. Cut in half, remove and discard the central part containing the seeds (which can be used for other preparations, such as a filling or a vegetable stock) and leave the outer part attached to the peel, about 1.5 cm. Then cut everything into cubes of about 1.5cm. Peel 2 cloves of garlic and crush them slightly. Fry them in a large frying pan with 3 tablespoons of oil, then add the aubergines and sauté for a few minutes on a high heat. Season and lower the heat. Cover and continue cooking, stirring occasionally to prevent the aubergines from burning. Continue cooking until they are well cooked, soft (about 12 minutes) and golden brown. Turn off the heat and remove the garlic.While the aubergines are cooking, bring the stock to the boil in a saucepan and keep it warm on a low heat.Peel the remaining garlic and chop it very finely (or use a garlic press). Cook it for a few minutes on a very low heat in a pan with 2 tablespoons of oil, without letting it brown. Add the rice and stir until it becomes translucent and begins to adhere to the bottom of the pan. Lightly salt the rice and add two ladles of boiling stock and simmer. Stir until the rice has absorbed all the stock, then add another ladle of stock.Continue stirring and when it has been absorbed, add another ladle and continue in this way for 16 minutes, until the rice is cooked. At this point add the grated zest of 1 lemon and about half of the aubergines. Stir and add the Cuisine rice. Continue stirring for another 2 minutes (if it becomes too thick, add a little more stock). At the end of the cooking time (18 minutes) the risotto must be creamy and “wavy”, not too thick. Add a generous sprinkling of pepper, stir and put onto plates. Finish with a sprinkling of freshly grated lemon zest, the remaining aubergines, chopped fresh mint leaves and a handful of toasted pine nuts. Serve immediately.
PREPARED WITH: Isola Bio Cuisine Rice