Ingredients
Classic Risotto
1 egg, lightly beaten
2 tablespoons unsalted butter
6 tablespoons grated Parmesan cheese, plus extra for serving
Preparation
lace 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. usin a spatula, gently press down on the risotto mixture to make round pancakes 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.
Serve.
