Parmesan Risotto Pancakes

Name: Parmesan Risotto Pancakes
Yield: Makes 2 Servings
Ingredients: 1 tablespoon olive oil, or a mixture of oil and butter; Salt and freshly ground black pepper, to taste, if needed; ½ cup diced Italian fontina or mozzarella cheese (optional); 1½ cups (about) leftover risotto (of any type); 1 egg, beaten, as needed; 2 tablespoons freshly grated Parmesan cheese

Bonus Recipe

Preparation info

Makes
2
Servings

Difficulty
Easy

Appears in

Get in There and Cook

By Richard Sax

Published 1997

About

This way of using leftover risotto is so delicious that it’s almost worth making a big batch of risotto just so you can enjoy these pancakes. By adjusting the amounts proportionally, you can transform any amount of leftover risotto.

Ingredients

1½ cups (about) leftover risotto (of any type)
1 egg, beaten, as needed
2 tablespoons

Supper

Method

In a medium bowl, stir the risotto gently with a fork. Stir in enough of the beaten egg to hold the mixture together without making it too wet. It should take a little less than 1 egg. (Toss any extra egg into a hot nonstick skillet for an almost instant scrambled egg—cook’s treat.) Add the Parmesan cheese and salt and pepper, if needed. Then gently fold in the fontina c