Have fun preparing this mushroom dish!
Sauté a diced shallot in a saucepan with butter until translucent. Add long-grain rice and sweat until colorless, extinguish with white wine, add 500 ml mushroom stock and thyme sprig. Cook the long grain rice for about 20 minutes while stirring.
Cut 100 g of mushrooms into small cubes and fry them lightly in a frying pan with butter. Add the diced mushrooms, tomatoes, Parmesan cheese and basil to the long grain rice and season with salt and freshly ground pepper. To thicken, remove the saucepan from the heat and fold in the egg yolks. Melt the yeast in 1 tbsp. of stock and add to the lukewarm risotto. Allow to cool, then fold in the snow.
Cut the mozzarella into 8 (2 cm) cubes. Form a little bit of cold rice mixture on cling film, put a mozzarella cube in the middle and form a ball. Roll the rice balls in coarsely crushed cornflakes and fry in hot frying fat for about 5 minutes until golden brown. Drain on kitchen paper and season.
Halve or quarter the remaining mushrooms. In a frying pan, sauté the remaining shallots with a little butter, add the mushrooms and season with salt, pepper and the juice of a lemon.
Add garlic and sauté as well. When the mushrooms are golden brown, add the leek and the rest of the stock and swirl in the cold butter a little at a time. Cherry tomato