Parmesan Risotto Pancakes from Get in There and Cook: A Master Class for the Starter Chef by Richard Sax
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 a
Ingredients
- 2 tablespoons freshly grated Parmesan cheese
- 1 egg, beaten, as needed
- Salt and freshly ground black pepper, to taste, if needed
- 1½ cups (about) leftover risotto (of any type)
- 1 tablespoon olive oil, or a mixture of oil and butter
- ½ cup diced Italian fontina or mozzarella cheese (optional)
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