After so many lamb head dinners, there is now a need to make a lamb head breakfast. This isn't a problem since last night's insanely rich risotto wasn't finished, as it only takes a few bites to enter a carbatose state of bliss. It's no good to dwell on the amazing past; people are hungry now, and need to be fed more head.
The most popular dish made from leftover risotto is arancini, which is a fried, battered ball of risotto filled with mozzarella cheese. Though it's very delicious, it's also a pain to make. The easier, and still very delicious remaining option is to make risotto al salto, which is essentially a pan fried risotto pancake.
Begin by beating an egg, which will hold the risotto together. One egg per cup of leftover risotto is good enough. Re-season with truffle salt, then mix the egg and risotto together, and finally form into pancakes ~.5 inch thick.
Preheat a non-stick skillet, and melt a generous amount of fat or butter. Cook the pancakes in batches, so not to crowd the pan. The goal is to create a brown, crusty exterior while maintaining a warm creamy center. 2-3 minutes per side should suffice.
Garnish with a squeeze of fresh lemon juice, and grate a mountain of Parmigiano-Reggiano on top. Give the cheese a moment to melt from the residual heat of the risotto, then consume immediately. Each forkful contains the mixed textures of the brown, crunchy crust and the creamy risotto center; enriched with the flavor of truffle; heightened by the acid of the lemon juice; and made even more delicious by the Parmigiano-Reggian (an expected result of all cheese integrations).
This is only the single most delicious recipe on the entire blog, so go do it!