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Risotto Pancakes

Bagandstringwine's picture
Ingredients
  Risotto 2 Cup (32 tbs) (leftover)
  Egg 1 Medium, lightly beaten
  Fontina cheese 1 Cup (16 tbs), grated
  Butter 1 Cup (16 tbs), unsalted
  Parmesan cheese 1 Cup (16 tbs), grated
Directions

MAKING
1. In a medium bowl, add the risotto gently mix in the egg.
2. Shape the risotto into thin, two inch rounds.
3. Place a heaping mound of grated Fonntina to half of the pancakes.
4. Then place a pancake over the cheese and compress two pancakes together with cheese in the middle to get 4 to 6 stuffed pancakes.
5. In a large, nonstick frying pan over medium heat, melt just 1 tablespoon of the butter (add more butter as needed to prevent sticking).
6. Place 2 to 3 of the pancakes into the pan and fry until light brown on the bottom, about 4 minutes.
7. Flip the pancakes and sprinkle each one with 1 tablespoon of the Parmesan cheese.
8. Cover and cook until the cheese melts, about 1 minute.
9. Uncover and continue frying until light brown on the bottom, about 2 minutes longer. The Fontina Cheese has a nice melting characteristic and lends a nice richness to the pancakes.

SERVING
10. Add finely diced cooked vegetables to the middle of the pancake and serve.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Italian
Course: 
Main Dish
Taste: 
Savory
Method: 
Roasted
Dish: 
Pancake
Ingredient: 
Rice
Restriction: 
High Protein, Low Sugar
Preparation Time: 
15 Minutes
Cook Time: 
15 Minutes
Ready In: 
30 Minutes
Servings: 
4

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