There is even, exceptionally, an Italian strawberry risotto. Risotto is normally a Primo, served on its own before the main course but Risotto alla Milanese, for instance is made with beef stock, beef bone marrow, lard, (instead of butter) and cheese, flavored and colored with saffron and may be served with Osso buco (braised veal shanks) and can be a primo and secondo in one. Same also for Piedmont's risotto al Barolo that is made with red wine and may include sausage meat and/or Borlotti beans.
Total Time: 20 minutes
1 cup or more cooked risotto, chilled
Heat a tablespoon or so of butter or oil over low to medium heat in a nonstick sauté pan. Depending on how much cooked risotto you have, you can either form it into a ball and then flatten it into a patty, or if you have quite a bit, you can press the cooked risotto into the pan and flatten it into one large, pan-shaped cake which you can then cut into wedges.