risotto cake.

Last week, I posted this about leftover risotto.  I thumbed through Giada's first cookbook (her risotto recipe is the best) and found another way to use up my leftovers.  The risotto cake is perfect with a green salad and topped with a yummy poached egg....

risotto cake.

1/2 cup - 1 cup leftover risotto

olive oil

parmiggiano cheese

Heat a non-stick skillet over medium heat.  Drizzle with olive oil and add a drop of butter.  Sprinkle parmiggiano cheese in risotto, stir to combine.  Form a small disc with the risotto.  Cold risotto is easier to handle - room temp gets tricky.  Place in hot pan and cook covered for 10 minutes.  Remove cover and cook for another 5 minutes.  Serve warm.