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Spring roll of kale risotto and roasted garlic mayonnaise

A spring roll made from kale risotto and roasted garlic mayonnaise according to the recipe from Bresc.

Ingredients

400gRisotto rice
200gsmoked sausage
100gchopped onion
100gParmesan cheese (finely grated)
30groasted garlic purée
200mlWhite wine
2Egg whites
1lVegetable stock
1knob of butter
100mlMayonnaise
8spring roll wrappers

Preparation

  1. Sauté the freshly chopped onion together with 20 g roasted garlic purée.
  2. Add the rice and cook until translucent.
  3. Pour the white wine into the pan and stir until it is absorbed by the rice.
  4. Gradually add the stock and let it absorb.
  5. Cook the risotto for 18 minutes.
  6. Remove from the heat and mix in the butter and Parmesan cheese.
  7. Season with salt and pepper if desired. Cook the kale and drain well.
  8. Squeeze out the excess moisture and mix with the risotto and diced smoked sausage.
  9. Roll eight spring rolls and use the egg white to seal them well.
  10. Fry the spring rolls at 175°C for 4 minutes until crispy and golden brown.
  11. Mix the mayonnaise with 10 g roasted garlic purée and serve with the spring rolls.