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1
Cut the cheese into 10 thin, 2-inch-square pieces.
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2
Scoop up 1/4 cup of the cold risotto and shape it into ball between your palms.
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3
Make an indentation in the ball with a fingertip and press a piece of the cheese into the cavity.
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4
Bring the rice over the cheese to cover it completely, and then flatten the rice into a cake 3 inches in diameter and 1/2 inch thick.
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5
Repeat with the remaining risotto and cheese to make 10 cakes.
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6
Preheat the oven to 200 degrees F. Line a large baking sheet with paper towels and place a wire rack on top.
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7
Pour the oil into a large, heavy frying pan to a depth of 1/2 inch and warm over high heat until very hot.
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8
While the oil is heating, place the flour, egg, and bread crumbs in 3 separate bowls; lightly beat the egg.
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9
One at a time, dip the risotto cakes in the flour, coating both sides and shaking off the excess.
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10
Next, coat both sides of the cakes with the egg, allowing the excess to drip off.
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11
Finally, coat the cakes with the bread crumbs, again shaking off the excess.
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12
Set the coated cakes aside on a plate as you work.
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13
Working in batches to avoid crowding the pan, fry the coated cakes in the hot oil until golden brown and crisp on the first sides, about 2 minutes.
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14
Using a slotted spatula, turn the cakes over and fry on the second sides until golden brown, about 2 minutes longer.
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15
Transfer the cakes to the rack to drain and keep warm in the oven.
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16
Cook the remaining cakes in the same way, adding more oil to the pan as needed.
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17
Arrange the cakes on a warmed platter and serve right away.
