Fried Risotto (Lombardy)

This is an excellent way to use left over rice.

Melt a large knob of butter in a deep frying pan; add the leftover rice, smoothing it down with a palette knife. Cook over a moderate heat until a thin crust forms underneath the rice, shaking the pan from time to time so that the crust becomes brown and crisp but does not burn. Turn the rice out, upside-down, on to a plate, and then slide it back into the frying pan. Continue cooking until a crust forms on the underside.

Serve the rice cut into portions like a pie, with plenty of grated parmesan cheese.