I would love to know what you all do with leftover risotto?

With the leftover chilled risotto form little patties or cakes, the size will depend on how much you have, and how you wish to serve them. For an appetizer you will want to make smaller ones.

Very carefully coat the cakes with Panko (Japanese breadcrumbs), pressing gently so crumbs will adhere. Chill til ready to fry. Heat a large non-stick skillet on medium to medium low, and add olive oil to coat the bottom of the pan. When hot place the risotto cakes in the pan and allow to cook for 3 minutes or until the bottom of the cake is golden. Turn carefully with a spatula and cook for another 3 minutes or til the top is golden. You can keep them warm by placing them on a baking sheet covered with parchment paper in a 250 degree oven up to 30 minutes. Leftovers never looked or tasted so good!

Reheat over a double boiler, or shape into patties and fry - can dip in flour/egg/crumbs, but it is not necessary.

Arancini!

Pending what type of risotto, most times I add it , along with a leafy vegetable, to a broth and eat it as a quick easy soup. It takes 5 min! Make as single serving - you don't want soggy risotto/soup leftovers!

Pat the leftovers into a cake pan to about a half inch thickness.Chill. Slice inro squares. Saute in a bit of butter or olive oil.

Mostly I just eat it as left overs. You could use it to make arancini - basically what ATG117 describes but with a cheese filling.

you can shape it into balls, dip in egg, coat in seasoned bread crumbs and fry. Not the healthiest treat, but tasty.