Parmesan Risotto Pancakes

Bonus Recipe

Preparation info

  • Makes


    • Difficulty


Appears in

Get in There and Cook: A Master Class for the Starter Chef

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.


  • cups (about) leftover risotto (of any type)
  • 1 egg, beaten, as needed
  • 2 tablespoons freshly grated Parmesan cheese
  • Salt and freshly ground black pepper, to taste, if needed
  • ½ cup diced Italian fontina or mozzarella cheese (optional)
  • 1 tablespoon olive oil, or a mixture of oil and butter


    1. 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 cheese, if using.
    2. Heat the oil in a large nonstick skillet over medium heat. Spoon the risotto mixture into the pan, forming 4 small pancakes and flattening them gently with the back of the spoon. Cook until golden brown on the bottoms, about 5 minutes. Gently turn the pancakes over with a spatula and brown the other sides, about 5 minutes longer. Shake the pan from time to time to prevent sticking. Serve hot.