Aubergine risotto

I peel the aubergine, slice it and cut it into small cubes.

I heat a little oil in a frying pan, preferably non-stick, add the aubergine and brown it well.
I chop the shallot, put it in another pan with a little oil and let it soften gently.
Meanwhile, I bring the stock to the boil.

Once the shallot has softened, I add the rice and toast it for a few minutes.

I add the diced aubergine and stir well.

I add the stock a little at a time, stirring continuously.

I finish cooking, turn off the heat, add the cream cheese and stir until creamy.

I add basil cut into strips.

I plate up and finish with a sprinkling of grana, freshly ground pepper and a drizzle of oil.