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Serves 4

Ingredients:
2 cups leftover risotto, at room temperature
2 tablespoons freshly grated Parmigiano-Reggiano cheese
1 to 2 tablespoons unsalted butter

Directions:
In a small bowl stir the risotto and the grated cheese together. Choose a heavy, well-seasoned 8-inch cast iron skillet. Melt one tablespoon of the butter over medium-high heat until the butter is foaming. Add the risotto and spread it evenly in the pan with a large spoon, pressing down so it fills the bottom of the pan in an even layer. Cook until the underside is well browned and crisp, 5 to 6 minutes. Shake the pan frequently to prevent the rice from sticking and press on it occasionally to help the pancake brown evenly.

Remove the skillet from the heat. Shake the pan to make sure the pancake isn't sticking at all. Place a plate large enough to hold the rice cake over the skillet. Carefully invert the risotto pancake onto the plate. Add the remaining tablespoon butter to the pan and heat until foaming. Slide the pancake back into the pan uncooked side down. Cook as above until the second side is brown and crisp, about 4 minutes and serve. Invert the pancake onto a serving plate and serve immediately.

From Lidia's Italian Table (William Morrow, 1998)


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