Shape your leftover risotto into small balls. I typically use a long teaspoon or a smaller tablespoon for this. Put them in the freezer so they don't fall apart when cooked in the hot oil.

Prepare three plates/bowls or containers with flour, beaten egg, and breadcrumbs/panko in each.

First roll a ball in flour, then in the egg, and finally in the breadcrumbs/panko. If you have a large batch, you can actually freeze the extras or all of them without any problem.

Fry them in a (deep fryer) pot at about 180 degrees Celsius (356 degrees Fahrenheit) for 2-3 minutes. The risotto is cooked, so it's just about getting the breading crispy and the risotto warm. Don't fry too many at a time, as it will lower the oil temperature too much. I typically fry 5-6 at a time. Remove the balls from the pot and place them on absorbent paper.

Season with salt and pepper and serve immediately.