This large pancake of leftover risotto is prepared with Risotto Milanese, but this is such a great use for leftover risotto that there is really no reason not to use any risotto, providing any added chunks are not too large, causing the pancake to break when turned. It is best to use a well-seasoned or nonstick skillet, a thin spatula for turning, and plenty of butter. Risotto al salto is traditionally made into one large, thin pancake, which takes some skill to turn; it is easier to make more than one in smaller sizes, from silver dollars to 4- or 5-inch rounds.
Place in a large bowl:
1 to 2 cups cold leftover risotto
Stir in, 1 tablespoon at a time:
1 large egg, lightly beaten
If the risotto is very soft, do not add all of the egg. Heat in a large nonstick skillet over medium-low heat until foamy:
2 tablespoons butter
Add the risotto mixture by tablespoonfuls for small pancakes or by 1/2- to 1-cup measures for larger pancakes. Cook, undisturbed, until the bottoms are browned and crisp, about 5 minutes. Carefully turn and brown the second side, about 5 minutes. If making small pancakes, several can be fried at once, but fry larger pancakes 1 at a time. Before serving, sprinkle the pancakes with:
