Take your left over risotto and roll into small balls. Stuff with your favorite cheese (I used left over mozzarella from the Eggplant Parmesan). Dip the balls into a beaten egg and then coat with bread crumbs. I made a breadcrumb concoction consisting of dried sour dough bread, ground to a fine powder, corn meal, salt, and pepper.
Next, pan fry in oil - I used canola. I also tried to bake a few in the oven (the dietitian in me trying to make things healthier), but they didn't taste that great.
Risotto cakes can be served as an appetizer, or part of a main meal.