Risotto al Salto

from Giada De Laurentiis (Everyday Italian Cooking)

Spray cooking spray into a small non-stick skillet over medium-high heat. Shape the risotto into a round patty and add to the skillet. Cook for 2 to 3 minutes until the risotto is golden brown on the bottom and set around the edges. Use a spatula to turn the risotto patty and cook for another 2 to 3 minutes. Slide the risotto onto a plate, sprinkle Parmesan on top and serve.