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Risotto Pancakes

Resembling small frittatas, these pancakes make excellent use of leftover risotto for a first course or side dish. Stir in whatever fresh herbs that strikes your fancy.

2 cups (10 oz/315 g) risotto, at room temperature

1 egg, lightly beaten

2 tablespoons unsalted butter

6 tablespoons (11/2 oz/45 g) grated Parmesan cheese, plus additional cheese for serving

Place the risotto in a bowl and gently mix in the egg.

In a large nonstick frying pan over medium heat, melt 1 tablespoon of the butter. Working in batches and adding more butter as needed to prevent sticking, drop the risotto mixture into the pan to make 6 pancakes. Using a spatula, gently press the risotto mixture into rounds and fry until light brown on the bottom, about 3 minutes.

Flip the pancakes and sprinkle each one with 1 tablespoon of the Parmesan cheese. Cover and cook until the cheese melts, about 1 minute. Uncover and continue frying until light brown on the bottom, about 2 minutes longer.

To serve, transfer to a warmed platter or individual plates. Pass the additional cheese at the table.

Serves 6

From Williams-Sonoma Kitchen Library Risotto by Kristine Kidd and other contributors