Mix 1 egg into the risotto. Set aside.
Add the breadcrumbs to a large plate and season them with a bit of salt and pepper.
Coat the bottom of a large sauté pan with olive oil and place it over medium-high heat.
Use a 1-¼ inch cookie scoop, or a tablespoon to portion the risotto onto the breadcrumbs, a few at a time. Gently roll them or flip them over in the breadcrumbs to coat them completely.
Once the pan and oil are hot, add the coated cakes a few at a time, with a couple of inches between them. You should hear a sizzle when the hit the pan -- if you don't the pan isn't hot enough. Wait for the sizzle!
Sauté them until they are nicely browned, about 3 minutes per side.
Serve!