Heat oil in a medium frying pan over medium heat. While the oil is heating up, set up a breading station with three shallow plates with flour in one, the beaten egg in another, and the bread crumbs in the third.
Divide risotto into 4 separate but equal portions. Form each portion into a round shape and dip first in the flour, then dip in the egg, then dip last in the bread crumbs. Place each cake in the hot oil and shallow fry for about 4-5 minutes on each side, or until browned and crispy.
Serve hot as a main or side dish, anytime of the day for breakfast, lunch, or dinner!
Can make the risotto cakes ahead of time by: 1. Bread the cakes and put them in the refrigerator for a few hours until ready to cook or 2. Cook them ahead of time, allow to completely cool, and put in a tightly covered container in the refrigerator for up to 3 days.
Reheat leftover cooked risotto cakes by placing them on a baking sheet in a preheated 350F/176C degree oven for about 12-15 minutes (Turn them over after the first 7 minutes to make sure each side gets crispy).