Guest guest Posted January 14, 2002 Report Share Posted January 14, 2002 * Exported from MasterCook * Risotto Pancakes Recipe By : Los Angeles Times, Jan 3 2002 Serving Size : 6 Preparation Time :0:00 Categories : Rice Side Dishes Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups prepared risotto -- at room temperature 1 egg -- lightly beaten 2 tablespoons unsalted butter -- divided 6 tablespoons grated Parmesan cheese plus additional cheese for serving Serves 6. These make good use of leftover risotto for a first course or side dish. Stir in whatever fresh herbs you have. From " Risotto, " Williams-Sonoma Kitchen Library (Time-Life, 108 pages, $14.95). Place the risotto in a bowl and gently mix in the egg. In a large nonstick frying pan over medium heat, melt 1 tablespoon butter. Working in batches and adding more butter as needed to prevent sticking, drop the risotto mixture into the pan to make 6 pancakes. Using a spatula, gently press the risotto mixture into rounds and fry until light brown on the bottom, about 3 minutes. Flip the pancakes and sprinkle each one with 1 tablespoon Parmesan cheese. Cover and cook until the cheese melts, about 1 minute. Uncover and continue frying until light brown on the bottom, about 2 minutes longer. Serve with additional cheese at the table. Nutrition information per serving: Calories 170, Carbohydrates 18 g, Protein 6 g, Fat 8 g, including sat. fat 5 g, Cholesterol 55 mg, Sodium 603 mg, Calcium 104 mg, Dietary fiber 1 g. Diabetic exchanges per serving: 1 bread/ starch exch., 1/2 medium-fat meat exch., and 1 fat exch. - - - - - - - - - - - - - - - - - - Quote Link to comment Share on other sites More sharing options...
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