For each risotto cake, take ⅓ of a cup of leftover cold risotto mixture (about the size of an ice cream scoop). Place a small piece of mozzarella in the center then shape it into a ball around the mozzarella. Then gently flatten the risotto ball while molding it to make a disc about an inch thick and about 3 inches in diameter.

Set up a breading station with the all purpose flour, beaten eggs, and bread crumbs each in a different shallow bowl. One at a time, begin by coating a single cake with flour and carefully shake off any excess. Then coat it with the egg and water mixture. Finally coat it in breadcrumbs, gently pressing the breadcrumbs so they adhere to the egg mixture. Set aside and repeat with each risotto cake until they are all breaded.

Once all of the cakes are breaded, heat the large pan over medium heat. Once hot, add the olive oil and pan-fry the risotto cakes in a single layer (in batches if necessary) until the breadcrumbs on the outside of the risotto cakes have turned to a deep golden brown color. Flip them over and do the same to the other side (about 2-3 minutes per side).

Remove from the heat and place on a paper towel, and immediately sprinkle with a pinch of sea salt.

Serve the crispy risotto cakes alone or with your favorite sauce (marinara or sugo, pesto, or whipped ricotta are all great options), or a sprinkle or parmesan cheese and some fresh basil.