The "Leftover Risotto" Dilemma

Here's an article that was published recently on Sheri and Mark DuMond's blog:

So you've labored over a wonderful risotto dish, and undoubtedly have plenty left over. (There are some good risotto recipes here and here.) Now, what do you do with the leftovers?

We did some searching on the subject on the Internet, and quickly found that in Italy, where risotto was born, serving leftover risotto (in its original form) is a definite "no-no." It just isn't done. However, there are a number of ways to re-purpose risotto instead of discarding it. Here are some recipes, mostly Italian in nature, that make use of leftover risotto in different ways:

RISOTTO AL SALTO

2 cups prepared risotto (brought to near room temperature)
1 egg
2 Tbsp. olive oil

Beat the egg, then combine thoroughly with the leftover risotto. Heat the olive oil in a saute pan. Press the risotto into flat pancakes and add to the hot pan. Saute until crispy on both sides and serve.

ARANCINI DI RISO

2 cups prepared risotto
1 egg, beaten
1 cup canola oil
4 oz. mozzarella cheese, cut into 1/2 inch cubes
1 cup bread crumbs

Mix the risotto with the egg until well combined. Heat the oil in a deep saute pan or wok. Work the risotto into small balls, then insert a cube of mozzarella into the middle of each ball and roll the risotto ball in bread crumbs.

Fry the risotto balls in the hot oil until browned and crispy. Serve with green salad and steamed vegetables.

RISOTTO SOUP

2 cups prepared risotto
2 cups rich vegetable or chicken broth
1/2 cup half-and half
1/2 cup grated fresh parmesan cheese

Stir together risotto, broth and dairy in a saucepan. Heat over low simmer until heated through. Season with salt and pepper and serve with grated parmesan on the side.

RISOTTO CAKES WITH POACHED EGG

2 cups prepared risotto
5 eggs
1/2 cup parmigiano-reggiano cheese, freshly grated

Preheat the oven to 400 degrees.

Beat one of the eggs and work it into the risotto. Form the risotto mixture into four flat cakes. Spray a baking sheet with non-stick spray and put the risotto cakes on.

Bake the cakes for 8 minutes until heated through. Flip the cakes and scatter the grated cheese on top of each. Crank the oven up to broil mode. Put the cakes back in the oven and broil until the cheese is melty and bubbly.

Meanwhile, poach the other four eggs for about three to four minutes depending on your preference for doneness.

Remove the risotto cakes from the oven and place one on each of four warmed serving plates. Top each cake with a poached egg and serve.