20 minutes | Serves 4
Risotto fritatta is a quick and easy way to recreate something new from risotto left overs. This dish is great served at room temp and works well as an appetizer, accompanied with a salad as a main, and even travels well in tin foil to make any picnic memorable.
1 egg per cup of cooked risotto
Parmesan cheese and/or any cheese you have in the refrigerator
Salt and pepper
2 tablespoons of butter
Optional: Any fresh herbs you have add color and flavor.
Turn on broiler. Crack eggs over mixing dish filled with risotto leftovers. Stir in cheese, salt, and pepper and mix. Heat 1-2 tablespoons butter in oven safe frying pan and add mixture to pan. Flatten out with spatula. Mixture should not be over 2 inches thick so plan for a larger pan or pans when needed. Allow to cook over medium-low heat for 10 minutes as risotto gets a golden brown crust. Shake pan every so often to prevent sticking. Next put the pan directly in the oven to broil for 5-7 minutes until top is browned. Allow to cool slightly before cutting.