Serves: 2
Total Calories: 123

2 cups cold leftover risotto
1 large egg, beaten
2 tablespoons unsalted butter

1 In a medium bowl, mix together the risotto and the egg until well blended.

2 In a medium nonstick skillet over medium heat, melt 1 tablespoon butter. Add the risotto and flatten it out with a spoon. Cook until crusty and golden brown on the bottom, about 5 minutes.

3 Flip the pancake onto a dinner plate. Melt the remaining butter and slide the pancake back into the pan. Flatten it well with the back of the spoon. Cook until golden, 4 to 5 minutes more.

4 Slide the pancake onto a plate. Cut into wedges and serve hot.

From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutritional Facts:

Serves: 2
Total Calories: 123
Calories from Fat: 113

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