Save some of today's risotto for tomorrow to make these crispy pancakes.
Lightly grease two flat 10- or 11-inch plates . In a well-seasoned 10-inch carbon steel skillet or a 10-inch nonstick skillet, melt butter over high heat until foaming. Add rice and, using a spatula, pat it down to form a round pancake shape.Continue cooking over high heat, patting the top and sides to form a compact, pancake-like round, and swirling to keep the pancake moving and to avoid hot-spots , until very well browned on on the first side .
If the pancake comes apart as you swirl and jiggle it, simply use the spatula to press it back together.Carefully slide the pancake out onto one of the prepared plates, then invert the other prepared plate on top of it. In one very quick motion, flip the plates, then lift off the top plate. Very carefully slide the pancake back into the skillet; using the spatula to patch up any spots that were damaged during the flip.
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