- 300 g Woolworths risotto rice
- 2 cups chicken stock
- 150 g Parmesan
- Sea salt and freshly ground black pepper, to taste
- 30 g sesame seeds, toasted
- ½ cup olive oil
- 8 brown mushrooms
- 4 cloves garlic
- 40 g kale, for serving
- ½ lemon, juiced
- 2 spring onions, sliced, for serving
Cook the risotto with the stock according to package instructions, then cook for a further 10 minutes until soft but not disintegrating.
Remove from the saucepan and spread onto a tray to cool slightly, then grate over 100 g Parmesan and season to taste.
Wet your hands slightly and mould the rice into small patties while it is still slightly warm. Chill for an hour to set.
Grate the remaining Parmesan and sprinkle over the rice buns with some of the sesame seeds.
Heat 2 T olive oil in a wok and fry the rice patties in batches, Parmesan side down for 1–2 minutes, or until a golden crust forms. Remove from the wok and drain on kitchen paper.
Drizzle the mushrooms with 2 T olive oil and pan-fry in a separate pan with the garlic and seasoning for 5 minutes. Spoon over the buns. Blend the remaining sesame seeds with the remaining olive oil and spoon over the mushrooms. Drizzle the kale with the lemon juice. Serve the buns with the kale and spring onions.
Cook's note: You could lose the mushroom and stuff these buns with teriyaki beef or seared tuna with pickled ginger and wasabi instead.
You can swap the risotto rice for sushi rice, but don't use wild or brown rice - they aren't starchy enough to hold the patties together.