Walnut crusted risotto burger
This is a heavenly recipe - melty and tangy gorgonzola encased in rich creamy risotto. This is gonna be your new fave very soon
Rice type: Risotto rice
Servings: Serves 4
• ¼ cup finely chopped toasted walnuts
• ¼ cup coarse breadcrumbs
• ¼ cup plain flour
• 200g gorgonzola cut into 4 cubes
• salt & pepper
• 1 egg, well beaten
• 2 cups of leftover risotto
Preheat the oven to 200ºC. Grease a baking sheet.
Combine the breadcrumbs and walnuts on a plate. Place the flour on another plate and mix in the pinch of salt and pepper
Pour the beaten egg into another plate
Shape a handful of the cold risotto into a patty. Using your finger, make a hole into the patty and insert a cube of cheese. Mould the patty around the cheese.
Roll each patty in the flour, then dip in the egg and finally cover in the walnut/breadcrumb mix.
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 salad