For every 1¼ cups leftover risotto, mix in 2 tablespoons diced mozzarella and 3 finely chopped sun-dried tomatoes. Firmly shape into two cakes. Dip into beaten egg and then into 3 to 4 tablespoons fresh or dry bread crumbs. Heat enough olive oil in a skillet to cover the bottom of the pan, add the risotto cakes and fry over medium heat 3 to 4 minutes on each side until golden brown and heated through. Drain on paper towels and serve.