Need suggestions for using risotto in a breakfasty way
Hello eaters! So, I made risotto (using Kenji's recipe) last night for dinner and we have about 2 servings left over. The plan for tonight was breakfast for dinner- probably a quiche, but I'd like to try to use up the leftover risotto. Is there anything I can do to it outside of either pan frying it into cakes or just frying a runny egg and eating that on top of the risotto? If it matters, the risotto is pretty much a blank slate flavor wise- it's got some shallots and garlic and thyme in it, but those are the main contributing flavors beyond the rice and stock.