3 cups risotto, or however much you have
2 eggs, beaten
1/2 cup flour
Preheat the oven to 400 degrees. Take a small handful of risotto and roll into a ball, about the size of a regular meatball. Set up an assembly line with a plate of flour, a bowl with the egg, and then a plate with the bread crumbs. Roll the ball in the flour, egg, and bread crumbs before placing on a baking sheet lined with parchment paper. Repeat until you have used up all of your risotto.