Risotto Pancake

In a medium bowl, mix together the risotto and egg until blended. In a medium skillet over medium hat, melt 1 Tbs. butter. Add risotto and flatten it out with a spoon. Cook until crusty and golden on the bottom, 5 minutes. Flip pancake onto a plate. Melt the rest of the butter and slice the pancake back onto the pan. Flatten it again. Cook until golden, 4 more minutes. Slice pancake onto a plate, cut into wedges and serve.