In a skillet, heat 1 tablespoon of olive oil over medium heat.

Add the chopped onion and sauté until translucent.

Add the diced tomatoes and Tomato Frito to the skillet.

Let it simmer over low heat for 10 minutes, stirring occasionally.

Stir in the chopped basil and let the sauce continue to simmer while you prepare the risotto burgers.

In a mixing bowl, combine the cooked risotto rice with the grated Parmesan cheese.

Form the mixture into burger patties.

Dip each risotto burger patty into the beaten egg, then coat it with a mixture of breadcrumbs and dried oregano.

Heat some olive oil in a frying pan over medium-high heat.

Cook the risotto burgers for a few minutes on each side until golden brown.

Once the risotto burgers are cooked through and crispy on the outside, serve them with the tomato sauce on the side.