Being able to make Risotto Pancakes is one of the great joys of making risotto in the first place. You get to eat leftovers with minimal prep time, but you don’t feel like you’re eating leftovers. In fact, it seems like you’re eating something completely new and wonderful. It’s a great trick to play on yourself.

I’m sure there are some restaurants in the world that have risotto pancakes on the menu, but I’ve never encountered them. I’ve encountered some supplì before (essentially, fried risotto balls with cheese and maybe some sort of veggies stuffed in the middle), and I’ve promised myself over and over that I will take on the labor-intensive task of supplì, but when I have leftover risotto in the fridge, I always end up doing the much easier and quite tasty Risotto Pancakes. It’s hard not to love something that you get to flatten with a spatula and crisps up on the outside.

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Assessment: I love Risotto Pancakes, but these weren’t as spectacular the ones I’ve made before. I think it’s my fault because I used half the risotto called for in the recipe but all the egg. These were still good, just a little egg-y. This time, too, I shaped the pancakes from the Easy Risotto I made a few days before (an excellent use of Easy Risotto if ever there was one), and I served Avocado Salad, which I have become completely addicted to, as the accompaniment.