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....
1/2 cup - 1 cup leftover risotto
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.