Either make a simple risotto with parmesean cheese following this recipe, or use leftover risotto that you have already made.

When the risotto is cool, there are two possible things that you can do.  You can roll it into balls the size of a golfball, or you can flatten some risotto on to the palm of your hand, add a spoonful of ragu (use this recipe here), put more rice on top, then form it into a ball.  Follow the photos above to see how this is done.

Once you have your balls of risotto, carefully roll them in beaten egg, then roll them in fine breadcrumbs.

Fry them either in a deep-fryer if you have one, or put a few centimetres of oil in a pan.  Heat the oil until it is hot, then fry the balls on all sides until they are golden-brown.

Drain them on a kitchen towel and eat immediately!