Risotto Cakes

2 c. leftover risotto, room temperature

1 lg egg

3 T. olive oil


Combine the risotto with the egg.  Heat the olive oil in a large skillet over med heat. Add about a 1/4 c. of the risotto mixture into the pan and gently push down to form a round cake.  Put in as many as the pan will allow without crowding.  Cook the cakes until brown and crisp on the bottom.  Using a large spatula, flip the risotto cakes over and cook until the other side is golden brown and crisp. Remove to a serving platter and keep warm while cooking the remaining risotto cakes.