Heat a non-stick skillet over medium heat and add 2 teaspoons oil. Form the egg risotto mixture into 2 pancakes. Place the pancakes into the skillet and cook for about 5 minutes or until the bottom forms a golden crust. Add remaining oil and turn the pancakes over with a spatula; browning the other side.
Transfer to serving plates and sprinkle with cheese.
This recipe is a great way to use left over risotto, providing you ever have any left!