The season turns the page.
I break the happy silence of the last few days and find myself already catapulted into an autumn that is no longer so shy. In my thoughts now pumpkins and chestnuts and an intense scent of burning wood is the answer to the very first evening cold. So I smoked the last aubergines from the garden, flavored the risotto with smoked paprika and tried to put a sort of "liaison" on the table. A recipe that would take us by the hand and accompany us in this new time of the year that is beginning.
Although this dish still gives off the August sun, it is powerfully wood, red and yellow leaves and dimming lights.

Wash and clean the aubergines. Cut them into cubes, wrap them in aluminum foil, add salt, pepper and season with 1/2 teaspoon of smoked paprika. Close the foil tightly and place it on a baking sheet. Bake at 200 ° C for 2o minutes and then check them. They must be cooked but not pulped. Then set them aside.

Finely chop the shallot, put it in a pan to dry, then add the rice and toast it for a few minutes. Deglaze with 1 glass of white wine and, when it has evaporated, start adding the broth gradually, stirring constantly until the rice is cooked (usually it takes 18 '/ 20'). When ready, flavor with 1 tablespoon of nutritional yeast, 3 tablespoons of extra virgin olive oil and half of the aubergines. Mix well and let it rest for a couple of minutes before serving with the remaining aubergines as a topping and a sprinkling of smoked paprika and black pepper.

If you like sesame, you can complete the risotto dish by adding some toasted seeds.

How to make vegetable broth at home?
Put 1 carrot, 1 stick of celery, 1 onion, 1 pinch of salt, 1 bay leaf and cold water in a high-sided pot. Bring to a boil and then cook for 20 '
extra virgin olive oil, nutritional yeast, salt and pepper