Whenever you have leftover risotto, save it for risotto cakes. Use risotto cakes as an appetizer or side dish.
Cold, day-old (or longer) risotto
Sun-dried tomatoes packed in oil (optional)
¼ cup corn meal (or flour)
2 tbsp olive oil or oil from sun-dried tomatoes
Any leftover risotto will do. If you start with the Onion and Pine Nut Risotto, you may want to add some sun-dried tomatoes. Form a heaping tablespoon of risotto into a patty and dust it in corn meal or flour. I prefer corn meal for its added crunchiness. It's also gluten-free. Fry in 2 tbsp hot oil, turning once, until crispy and nicely browned. You can use oil from the sun-dried tomatoes. It has only a slight affect on flavor, but you don't have to throw it out.
Plan 2 to 3 risotto cakes per serving.