Dissolve the mushroom broth in 700 ml of warm water. Remove the stumps of the mushrooms and separate 3-4 smaller ones to the sides. Cut larger mushrooms into large cubes, and smaller ones into slices. Cut the eggplant into cubes and salt to drain the bitter juice.
In a hot frying pan, melt butter with a little oil. Fry the eggplant over medium heat for 4-5 minutes, remove and stew the mushrooms in the same pan with more oil and butter for 3-4 minutes. Separate the small mushrooms, cut into slices, as they will be used for decoration. Season with salt and pepper.
In a clean frying pan, melt a little butter with oil and fry the rice for 2 minutes until it takes a glassy appearance. Add the white wine and cook until evaporated for 1-2 minutes. Gradually pour the broth in parts, stirring constantly; cook for about 30 minutes. Finally, add
100 ml of
CREMIO for cooking and stir for 2 minutes.
Mix the finished rice with the prepared mushrooms and eggplant, and season with salt and pepper. Decorate with mushrooms cut into slices, parmesan flakes and parsley sprigs.
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