Crisp Risotto Pancake


Serves: 2
Total Calories: 123

Ingredients

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

Directions:

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

This Crisp Risotto Pancake recipe is from the Cook'n in Italy Cookbook. Download this Cookbook today.


More Recipes from the Cook'n in Italy Cookbook:
* Rice, Cornmeal, and Other Grains
Asparagus Risotto
Baked Polenta with Cheese
Baked Polenta with Sausage Ragù
Barley and Vegetable Orzotto
Black Risotto
Buckwheat and Cornmeal Polenta
Crisp Risotto Pancake
Farro Salad
Farro, Amatrice Style
Farro, Tomatoes, and Cheese
Golden Squash Risotto
Lemon Risotto
Mushroom Polenta
Polenta
Polenta "in Chains"
Polenta Crostini, Three Ways
Polenta Sandwiches
Polenta with Cream
Polenta with Gorgonzola and Mascarpone
Polenta with Ragù
Polenta with Three Cheeses
Rice and Beans, Veneto Style
Risotto with "Fruits of the Sea"
Risotto with Creamy Cauliflower
Risotto with Red Peppers
Risotto with Red Wine and Radicchio
Risotto with Tomatoes and Fontina
Saffron Risotto, Milan Style
Sardinian Sausage Rice
Sea and Mountain Risotto
Shrimp and Barley Orzotto
Shrimp and Celery Risotto
Spinach Risotto
Springtime Risotto
Stuffed Rice Timbale
Stuffed Rice Timbale - Assembly
Tomato and Arugula Risotto
Venetian Risotto with Peas
White Risotto




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