Total Calories: 123
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.
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