Chill your chosen risotto for 2 hours or overnight before starting.
Preheat the oven to 180°C.
Remove your leftover risotto from the fridge and stir in the 70 grams of grated mozzarella cheese.
Set out 3 shallow bowls: one with the flour, the other with the beaten eggs, and the third with the fine breadcrumbs. If your breadcrumbs are lumpy blend them quickly in a food processor.
Roll the risotto and mozzarella mix into balls the size of a golf ball using your hands.
Roll them in the flour and then in beaten eggs, shaking off the excess. Finally roll them in the breadcrumbs until completely coated.
Place the risotto balls in an oiled baking dish and spray the tops with an olive oil spray. Bake in a preheated oven for 20-25 minutes, or until crunchy and golden.
You can also shallow fry these rice balls in a frying pan with a tablespoon of olive oil if you prefer, just do so on a low heat and make sure all sides are cooked.