There are several good reasons to hit the Burgers by the Beach bash at the Four Seasons Resort on Saturday during the Palm Beach Food & Wine Festival:

To sample the griddled creations of Top Chef and Food Network stars. To enjoy said burgers on the oceanside terrace of one of the island’s most beautiful resorts. To meet visiting chefs Robert Irvine, Kevin Sbraga, Jeff Mauro, Fabio Viviani, resident chef Darryl Moiles and veteran TV host and Food Network producer Marc Summers.

But the best reason of all to join the party is this: You’ll get to hear Top Chef’s Florentine sensation, Fabio Viviani, say “burger.”

“I’ll be making delicious booorgers :-) … yes, booorgers!” Viviani tweeted last week of his upcoming appearance.

We spoke to the good-natured, comfort food-loving chef and restaurateur about the Top Chef boost and found him remarkably mellow for a guy about to open a new “Italian rustic” restaurant in Chicago (Siena Tavern). Viviani has two eateries in the Los Angeles area, where he lives (with a third west coast spot in the works). Add to that his demanding TV schedule and you’ve got a busy guy.

He made the time to chat by phone. Here are some excerpts.

What has been the best part of your Top Chef experience?

The love of the people. To see how much people are passionate about what I do. And my business is thriving.

Will you be spending a lot of time in Chicago – and why Chicago?

Why not? It’s a fantastic city with a fantastic food scene. You just fall in love there. Of course I will be there. We’re also scouting for possible locations in New York and Miami.

How would you describe your style of food to people who have never tried it?

It’s very simple, no fuss food. If you are looking for food that is comforting, easy, then I’m your man. If you look to be wowed with something fancy, I’m the wrong guy.

On a quiet night at home, what’s cooking on the stove?

I’m usually on the road, but I have very good friendships with hotels I visit and the chefs allow me to use the kitchen. So I’ll make myself a steak and potato, or a risotto. I always travel with a pound of Arborio rice in my suitcase. I make it simple: a little butter, Parmesan and pepper.

So tell us about the burger you’re cooking at the festival?

It’s awesome. It’s so awesome that, if I release the ingredients, every chef is going to want to make it. So it’s a secret. You’ll have to come to the festival to find out.

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PARMESAN RISOTTO WITH WALNUTS AND BACON

Chef and restaurateur Fabio Viviani created this recipe for Bertolli, for which he is a spokesman. Risotto is one of Viviani’s go-to week-night dinners.

Serves 6

Prep Time: 10 minutes

Cook Time: 35 minutes

1 quart vegetable broth

1 tablespoon olive oil, such as Bertolli Classico

1/2 cup finely chopped white onion

1 1/2 cups Arborio rice

1/2 cup dry white wine

1/2 cup grated Parmesan cheese

1/2 pound bacon, crisp-cooked and crumbled

1 cup toasted walnuts, chopped

Shaved Parmesan Cheese

Heat broth in 2-quart saucepan over high heat just to a simmer. Reduce heat to low.

Heat olive oil in 4-quart sauce pot over medium-high heat and cook onion, stirring occasionally, until tender, about 2 minutes. Stir in rice and cook, stirring occasionally, 3 minutes. Stir in wine and cook 1 minute.

Pour in just enough broth to cover rice. Bring to a boil over high heat, stirring frequently, reduce heat to medium-low and cook, stirring frequently, until liquid is absorbed.

Continue adding broth, 1 cup at a time, stirring frequently, until liquid is absorbed and rice is slightly creamy and just tender, about 25 minutes. Stir in Parmesan cheese, bacon and walnuts until heated through. Season, if desired, with salt and black pepper. Top with shaved Parmesan cheese. Garnish, if desired, with fresh rosemary.

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CHOCOLATE GLAZED BROWNIES

Recipe by Chef Fabio Viviani for Bertolli.

Serves 12

Cook Time: 25 minutes

2/3 cup light olive oil, such as Bertolli Extra Light Tasting Olive Oil

1 cup sugar

1/3 cup water

4 cups semisweet chocolate morsels, divided

1 teaspoon vanilla extract

1 1/2 cups all-purpose flour

1/2 teaspoon baking soda

1/2 teaspoon salt

4 large eggs, beaten

1 cup toasted, chopped pecans (optional)

Preheat oven to 350°F. Combine olive oil, sugar and water in a large saucepan. Cook over medium-high heat until sugar dissolves.

Add 2 cups of the chocolate morsels and the vanilla extract; stir until smooth. Let cool 15 minutes.

Add flour, baking soda and salt to cooled chocolate mixture. Stir in eggs and pecans, if desired. Spread brownie batter into a lightly oiled, floured 9x13-inch baking pan.

Bake at 350°F for 25 minutes or until toothpick inserted in center comes out clean.

Sprinkle remaining 2 cups chocolate morsels evenly over warm brownies. Let stand 5 minutes to soften and then spread over brownies. Cool brownies completely on wire rack.