2 ounces of provolone, caciocavallo, scamorza or mozzarella cut into 1/2-inch cubes
Vegetable oil, for frying
Have the bread crumbs ready in one bowl; in a separate bowl, beat the 2 eggs, adding a pinch of salt. Mix the leftover risotto with the Parmigiano. Wet you hands, then take three tablespoons of risotto and form into a ball with your hands. Then press a cube of the cheese into the ball. Then roll the ball in the beaten eggs and then pass it over the bread crumbs. After you have prepared all of the balls (arancini) in this way, fry them in a large skillet, in 1 inch of vegetable oil, turning until they are brown on all sides. Remove from pan and dry them on paper towels. Serve very hot.
A nice variation is called riso al salto. Using the same amount of leftover risotto, but add one egg to the mix, and form into flat patties. Fry them in a nonstick pan with a little olive oil. Make them nice and brown on both sides and serve them at once. They are delicious served with a salad.