Maillard reactions galore!
The hardest part of the whole process is keeping the pancake together as it cooks, and especially when flipping it. Risotto doesn't have an egg or any other kind of binder in it, so it tends to crumble at first. But if you keep patting it down with a spatula as it cooks, and swirling it around in the pan to minimize hot spots and help it brown evenly, it will eventually take on the proper pancake shape.
Flipping the risotto can be especially tricky. I've tried it the more classic way, in which a plate is inverted over the skillet and then they're both rotated rapidly, but I've had my pancake fall apart too many times to recommend this; there's just too much of a drop due to the skillet's depth to guarantee success.
To finish, slide the risotto pancake onto a serving plate and shower it with grated Parmigiano-Reggiano. If you're like me, you may just start making risotto all the time, just for the leftovers.
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