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.
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