This quick and easy recipe can be used whenever you have leftover rice from a risotto. Instead of re-heating the risotto, which is never as good second time round, or throwing it away, melt a knob of butter in a pan, put the rice in and press down with a fork until you get a thin “omelette”. Wet the fork occasionally so that the rice doesn’t stick. Brown on both sides and eat it, hot and steaming! We go mad for this and so when I do risotto, I usually make too much so that we can have the omelette the next day!
