Risotto al Salto, or rice pancake is a creative way to deal with risotto leftovers, and even worth making from scratch, like i did this morning:
My version is based on Goldstein’s Enoteca. For a pancake shell i boiled a cup of carnaroli rice, mixed with couple of eggs and half cup of grated parmiggiano. The filling was of 1/4 cup of pine nuts, a bit of chopped sage and cup and a half of cubed fontina (less than 1/2").
A 9" omelette pan is ideal. Heat on medium high, and warm up couple of spoons of butter/olive oil; pack half of the rice mixture, top with the cheese filling, and cover with the rest of rice. Brown the bottom, flip, and then brown the other side – took me about 12 mins total.
Serve with some spicy flavorful sauce – i used canned ajvar (a vegetable spread of peppers and eggplant, from Whole Foods), and it worked very nice.