Directions
In a bowl, mix risotto with egg until thoroughly combined. Melt butter in large non-stick skillet over medium heat. Before butter browns, add bits of risotto batter. Use a tablespoon for small silver-dollar pancakes or ½ cup for larger, 4-inch pancakes. Cook undisturbed until bottoms are browned, about 5 minutes. Be sure not to crowd pan; if necessary, cook in batches, adding more butter as needed. Sprinkle cooked pancakes with a little grated Parmesan and serve immediately.