Risotto Redux

Since I used the Risotto al Barolo as a side the other night, we had a bunch left over. I wasn't sure how best to reheat it, since rice can get kind of gross and sticky when warmed back up. I found a couple of references to fried risotto cakes, and I was intrigued. I quartered a few handfulls of shrimp and stirred them into the leftover risotto with an egg and enough Italian-seasoned breadcrumbs to make it hold together. I formed them into palm-sized cakes and coated them with more breadcrumbs. I fried the cakes in olive oil for a few minutes on each side, and they were delicious. It was a great way to use the leftover risotto. I think these cakes will make a great Lenten Friday meal, substitutting veggie broth for the chicken broth in the original recipe.