These easy skillet-fried rice cakes are a great way to use up leftover risotto.
Shape risotto into 4 round patties (about 3 1/2 inches wide). Dredge in breadcrumbs.
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.