Mushroom Risotto Rolls
Creamy cheese & mushroom risotto enclosed in grilled aubergine rolls and topped with crispy Pekorin cheese.
Ingredients
- 2 Large Long Aubergines
- 250g Eurico Arborio Rice
- 300g Mixed Mushrooms
- 3tsp Olitalia E/V Olive Oil
- 1 Shallots or Small Onion
- 1/2tsp Dry Thyme
- 20ml White Wine
- 1ltr Knorr Porcini Stock
- 1/2tsp Knorr Aromat
- 1.5tsp Butter
- 100g Grated Ħanini Pekorin
- Fresh Parsley
- Salt & Pepper
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