Here's my favorite suggestion for using leftovers of whatever wonderful risotto you'll have made. The dish is called riso al salto (where 'salto' means jump, a reference that will become clear soon). It is a family legacy dish of which I am very fond. Comfort food to the nth degree.
When I prepare risotto I usually make what I consider enough for however many people I am planning to feed, but it usually happens that I have more than a portion left, which the day after I use to make riso al salto. Add an egg for each cup of risotto and mix to incorporate well.
Generously grease a non-stick frying pan. I use butter, but you can use olive oil. Add the risotto, spread it and pat it down with a fork to form a patty. Let it warm up on low heat until a crisp golden crust forms on the bottom surface, then flip it and land it on the other side. That's the salto I was talking about.
Of course I meant that metaphorically. The idea is that you need to upturn the patty. This is not too difficult if you start with a small portion of risotto to begin with. A wide spatula may be enough to hold the risotto, then it is a matter of fearlessness and a steady hand. Alternatively, you can place a large enough lipless lid over the riso and upend the pan so that the bottom surface comes out on top and then you can slide the uncripsed side of the riso patty back in the pan.
Whatever the chosen method for the salto, let the uncooked side (now at the bottom) become golden as well, and then transfer to a warmed plate. Dust with grated Parmigiano and serve hot alongside a fresh mesculun salad.