This answers the question: What to do with the leftover risotto?
2 C leftover risotto
1 egg
2 T milk
3/4 C flour
2 t onion powder
1/4 t salt
1/8 t pepper
1/4 t Hungarian paprika
1 C cornmeal
Oil for frying
Beat the egg with the milk in a medium bowl. Combine the flour, onion powder, salt, pepper, and paprika in another bowl. Put the cornmeal in a third bowl.
Form the risotto into small round patties, using about 2 T for each. Roll each one in the seasoned flour, then in the egg-milk mixture, then the cornmeal. Fry them in 2 inches of oil until golden brown. Drain on paper towels.