Need a plan for leftovers? Here's a great idea.
Southern Living JUNE 2008
1. Shape risotto into 4 round patties (about 3 1/2 inches wide). Dredge in breadcrumbs.
2. Cook patties in hot oil in a large nonstick skillet over medium-high heat 3 to 4 minutes on each side or until golden brown. Serve warm with desired toppings.
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