Add grated Parmesan cheese to the leftover rice and mix well with a fork to separate the grains.

In a small non-stick pan (20cm), add a bit of butter and a drizzle of oil. When they start to bubble, add half of the leftover risotto (or enough to fully cover the bottom of the pan).

Press down with a spatula and cook for about 5 minutes.

Place a plate on top and flip the risotto “frittata” with a quick and confident twist.

Cook the other side for a further 5 minutes, until golden and crispy.

Enjoy on its own or your favourite toppings (a popular topping uses a mushroom sauce).