Really, it was just leftover risotto.
But there's this neat dish you can make from it: Roll it into balls, dredge the balls in egg and flour, and then fry.
I used garbanzo flour because it fries so nicely, and because we might have to talk about wheat flour sometime soon. It tastes a little beany, so I'll be experimenting with mixtures of "alternative" flours next time.
And I fried the balls in butter, rather than inches of hot oil. I don't deep fry. They came out... cute, not precisely round.
This is called arancini in Italian, but mine were much, much smaller than little oranges.
First time I've ever tried this preparation, and it was easy. If I have leftover risotto in the future, I will definitely do this again.
Oh, and the other thing I tried for the first time? That arty smoodge across the plate. It's basil-arugula pesto applied with a rubber spatula in just the perfect quantity.
I know. Arty smoodges are probably already passé.