Mushroom Risotto Rolls
Creamy cheese & mushroom risotto enclosed in grilled aubergine rolls and topped with crispy Pekorin cheese.
Directions:
Slice the aubergines lengthwise into 1/2-inch slices.
Brush them with olive oil on both sides and bake them in a hot oven until softened but not too crispy. Set aside.
In a saucepan place the butter and soften the finely chopped shallot for about 5 minutes.
Chop the mushrooms randomly and add them to the shallot.
Add the thyme and season with salt and pepper.
Add the wine and mix well.
When the wine reduces by half add the rice and cook gently until the wine is absorbed.
Dissolve 2 gelatine pods of Knorr Porcini Stock in 1 litre of hot water.
Add a ladle of the stock to the rice, mix gently and when it is absorbed, add another ladle.
Keep on doing this process until the rice is fully cooked. This process might take around 18 minutes and you don’t have to use all the stock.
Finish it off with freshly chopped parsley and a handful of grated Pekorin and mix well.
You can serve it as is, for a risotto but we are going to roll the rice into the delicious grilled aubergine.
Lightly drizzle some Knorr Aromat on each aubergine slice and place a spoon or 2 of the risotto onto the thicker end.
Gently roll them and push any rice that squeezes out with a spoon.
Drizzle them with Pekorin and place them under a grill or hot oven for a couple of minutes until the cheese is bubbly and crisp.
Enjoy!
