Risotto: heat oil, sauté onion, long grain rice until soft and translucent. Add wine, cook completely, season with salt. Add water little by little, stirring, so that the long-grain rice is always just covered, simmer gently for about 25 minutes until it becomes creamy. Add gorgonzola, season.
Melanzane: Heat uncoated grill pan, brush melanzane with oil. Grill in portions on both sides for about 2 minutes each, season, keep warm. Serve with risotto.
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