To Serve
-
Finely chopped toasted walnuts¼ cup
-
Coarse breadcrumbs¼ cup
-
Plain flour¼ cup
-
Gorgonzola cut into 4 cubes200 g
-
Salt & Pepper
-
Egg, well beaten1
-
Leftover risotto2 cups
-
Olive oil
- Baking tray
- Plates
Method
1
Preheat the oven to 200ºC. Grease a baking sheet.
2
Combine the breadcrumbs and walnuts on a plate. Place the flour on another plate and mix in the pinch of salt and pepper
3
Pour the beaten egg into another plate.
4
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.
5
Roll each patty in the flour, then dip in the egg and finally cover in the walnut/breadcrumb mix.
6
Transfer to the baking sheet and do the same for the remaining risotto.
7
Bake for 20 to 30 minutes, flipping after 12 minutes, until golden brown and crisp.
8
Serve with salad.
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