Rice and risotto dishes that taste as great as they make you feel.
Walnut Crusted Risotto Burger
What you need
- [ ] 1/4 cup finely chopped toasted walnuts
- [ ] 1/4 cup course breadcrumbs
- [ ] 1/4 plain flour
- [ ] 200g gorgonzola cut into 4 cubes
- [ ] salt and pepper
- [ ] 1 beaten egg
- [ ] 2 cups leftover risotto
- [ ] Olive oil
How to prepare:
Preheat the oven to 200C. Grease a baking sheet or an oven-safe dish. Mix the breadcrumbs and the walnuts in a wide bowl or plate. Put the flour in another similar bowl or plate and stir in a pinch of salt and a few grinds of pepper. Pour the beaten egg into a third shallow bowl. Arrange the three bowls on a work surface. Shape a handful of the cold risotto into a patty by using your finger, make a hold to insert a cube of cheese. Mould the patty around the cheese. Roll each patty in flour, then dip it in the egg, and finally cover in the walnut and breadcrumb mixture. Transfer to the baking sheet and do the same for the remaining risotto. Bake for 20 to 30 minutes, flipping after 12 minutes, until golden brown and crisp.
Serve with some balsamic dressed greens.