Last week I received a very impressive goodie filled hamper in the post courtesy of @EthelTheGoat. It is part of the #CapricornChallenge, being given to a number of food bloggers throughout the UK.
Use the hamper as inspiration to come up with one or more goat-tastic recipes featuring Capricorn Somerset Goat’s Cheese, so I chose to make risotto burgers with hidden goat’s cheese.
Six finalists will then be chosen and it is up to Ethel to decide the winning recipe.
What am I waiting for? Ready Steady Goat!
I have a few ideas whizzing around in my mind. Because I love creating and devising recipes and I do love Goat’s cheese. But this is my first and there are two more at least in the future pipeline so watch this space.
Risotto Burgers with hidden Goat’s Cheese
Recipe adapted from the back of the Risotto rice packet I was sent in my hamper (Waitrose Arbrio). This is because I usually make my risotto by eye but realise this would be hopeless for both you and Ethel to follow!
Ingredients :- Makes 12 burgers approx
1 large red onion finely chopped
1 yellow pepper chopped into small dice
1 tbsp finely chopped thyme leaves
1 tbsp tomato puree
8oz (225g) Risotto rice
1 & 1/2 to 2 pints chicken stock (I used an organic chicken stock cube)
Parmesan cheese grated (a generous lump)
1 small round Goat’s cheese cut into cubes
Panko Breadcrumbs – 1 packet (minimum 200g)
For the Risotto :-
Fry the onion in a good amount of olive oil in a large saucepan until the onion begins to soften but not colour.
Add in the finely diced yellow pepper and fry for at least 5 minutes allowing it to soften.
Next throw in the chopped thyme and tomato puree (fry 1 minute) followed by the rice and coat all the grains of rice in the flavourings in the pan.
Add in your chicken stock a ladle at a time. Best to keep it hot (not boiling) in a separate pan and add it slowly. Remember to keep stirring.
Adding all the stock or enough to cook the rice will take at least 20 to 30 minutes so put the radio on and see it as a chance to relax and enjoy it as opposed to being a chore.
When the rice is cooked through add in the Parmesan cheese and leave the Risotto to cool completely. Overnight is fine and will make the burgers easier to form.
For the Burgers :-
Line a baking tray with foil or parchment paper and shape handfuls of the risotto into burger shapes.
Take a cube of Goat’s cheese and squash it into the middle of your burger covering it with the rice so it remains a surprise when you cut into the burgers.
When they are shaped put them to chill in the fridge while you prepare the 3 coatings.
Pour flour onto a plate/dish.
Whisk your eggs in a bowl.
Put your packet of panko breadcrumbs onto a rimmed plate/bowl.
Then it is as simple as FLOUR, EGG & BREADCRUMB!
When they are coated leave to rest in the fridge until you are ready to fry.
Pre -heat your oven to 200 degrees.
Fry & flip the burgers in plenty of oil (I used a sunflower/olive oil mix) on a high heat so that they brown quickly and don’t fall apart using 2 fish slices (1 to flip 1 to turn)
Transfer to a baking tray to cook through in a pre -heated oven at 200 degrees for 5 minutes.
The burgers were delicious. I ate them with some green salad and a good squeeze of lemon. The goat’s cheese centre becomes soft and melting in contrast to the super crisp panko coating.
I never seem to achieve such wonderfully crisp and crunchy crumb using regular breadcrumbs.
The burgers re-heat very well the next day after 10 minutes in a hot oven. They were served on day 2 alongside some very crispy skinned poussin.