In a bowl, mix risotto with egg until thoroughly combined.  Form mixture into desired sized cakes or patties.

Melt butter in large non-stick skillet over medium heat. Before butter browns, add cakes. Use a tablespoon for small silver-dollar pancakes or ½ cup for larger, 4-inch pancakes. Cook undisturbed until bottoms are browned, about 2 to 3 minutes. Be sure not to crowd pan; if necessary, cook in batches, adding more butter as needed.

Sprinkle cooked pancakes with a little grated Parmesan and serve immediately.