If your crew has not devoured all the risotto, you can save the leftovers for the Apres Risotto cake, which you will come to crave as much as risotto itself.

If you think you will have the risotto in the next day, you can refrigerate your leftovers and make them into the shape of a flat cake, like a potato pancake, the next day right before you plan to cook them.

Otherwise, you can form your risotto cakes between sheets of wax paper, and freeze.

When you are ready to cook the Apres Risotto Cakes, in a non-stick skillet, heat about 6 tablespoons of sunflower, canola or other oil that warms to a high heat for approximately 3 minutes.

Add the risotto cake and cook over medium low heat, until the bottom is thoroughly browned, about 10 minutes.

Turn the risotto cake by placing a large plate over the skillet and flipping onto the plate, then sliding it back onto the skillet.

Alternatively, you can slide the cake onto a plate brown side down, and use a second plate to flip the cake so that you may brown the other side.

Continue to cook until browned over medium low-heat, approximately 6-7 minutes more.

Serve hot, with either the leftover zucchini salad or a green salad.

This recipe is guaranteed to inspire you to cook more risotto dinners.