21 Arlington St, London, SW1A 1RN, UK | Tel. 020 7493 2521 | Email: info@riceassociation.org.uk
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
Preparation Time:
Cooking Time:
Ingredients
• 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
Step 1
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
Step 2
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.
Step 3
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.
Step 4
Bake for 20 to 30 minutes, flipping after 12 minutes, until golden brown and crisp.
Step 5
Serve with salad
Step 6
Step 7
Step 8
Step 9