Cut the large aubergine in half, season well with salt and pepper and drizzle with a little oil. Wrap in foil and roast in the oven for 35-40 minutes. Meanwhile, heat the remaining oil and butter and saute together the onion and garlic until soft. Add in the rice, coat with the oil and cook for 2 minutes. Splash in the wine to evaporate, season well with salt and pepper and gradually add in the stock. Turn down the heat and cook for 20-25 minutes. When almost cooked, scoop the flesh out of the roasted aubergine, keeping the skin intact. Mash the aubergine flesh and add to the risotto, along with the mushrooms and 1 chopped burrata and continue to cook for 5 or 10 minutes or until the rice is done. Remove off the heat, stir in the lemon zest and basil and serve the risotto into the reserved aubergine skins. Garnish with salad leaves or microgreens and serve.