Baked Mushroom Stuffed Parmesan And Mozarella Risotto

Ingredients -

150 pieces mushroom large buttons
13 pieces red bell pepper,cooked,peeled and seeded
8 whole courgettes ,slice lengthwise,about 4mm thick
5 whole eggplants,sliced lengthwise,about 4mm thick
basil oil
200 grams chive batons
2 kilograms risotto
200 grams chives,finely chopped
500 grams mozzarella cheese,cut in small cubes
12 whole eggs,cracked and whipped
1 kilogram flour,sifted

Procedure -

Remove the stems from the mushrooms and place small mound of risotto into the cup.The mound should be in and above the cup.Prepare the risotto.Allow to cool and add mozzarella cheese and chopped chives.Prepare the risotto and cook out using chicken stock as your base.Add the butter and parmesan cheese.Season as normal.Spread the risotto onto trays and leave to chill.When the risotto have chilled,add in the mozzarella cheese and form into balls that will fit into the mushrooms.Pass through seasoned cornstarch.Whipped eggs,grated parmesan and bread crumbs.Deep fry until golden brown.
Season the red pepper,courgettes and eggplant with salt and pepper and olive oil.Place on a bar marker grill and allow to take the color of the bar marker.Sprinkle with salt and pepper and a touch of olive oil.Lay onto trays ready for the oven.When reheating pass through the oven until hot.
Dress the center of the plate with the vegetables.Lift the vegetables from the tray and allow the vegetables naturally form on to the plate with a little height.Dress three of the mushrooms in front of the grilled vegetable and drizzle with the basil oil and the batons of chives.

Serves 50

Nutrition -  
 211 calories,4g fat 9g protein,32g carbohydrates,dietary fiber,60mg cholesterol,232mg sodium