What would you do with a risotto that's gone soggy?

[LaBelleDameSansPatience]

One minute the rice was hard, then .... came back in having forgotten it and it is rather soggy and porridge like. Any ideas what I can do with it, as the time, care and ingredients that went into it before it was forgotten make it a shame to waste it. (Chorizo, pumpkin and long grain rice)

I'd let it cool, then shape into balls, bung a bit of mozzarella/cheese in the middle, roll in beaten egg and breadcrumbs and bake til crispy.

If it's too wet for that, I'd fry it in little smooshed rounds in a pan til golden both sides.

But I'm not a particularly fussy risotto eater so I'd probably just eat it as is!

Yes, I was thinking I would eat it too!

Arancini are the balls described above but not sure sloppy is good for them.

I'd probably just eat it as is - not every meal can be perfect.

Perhaps try simmering off the excess liquid with the lid off the pan.

Pretend it's a special Venetian recipe, and therefore a bit soupier than normal.

Well I'd probably just serve it.

But if it mattered, I'd add more stock, turn it into ye olde world's dish called 'stoup', serve with crusty bread whilst shouting loudly 'and you can treat yourself to a screwball out the freezer if you eat all your main course'

I prefer my risotto soupy - al dente just isn't as nice to eat.
Serve it with spoons, cover the lot on parmesan and enjoy it.