Instructions: COMBINE risotto, mozzarella cheese, Romano cheese, chives and pepper in large bowl. Press mixture firmly into twelve 2 inch-round patties; coat with breadcrumbs.

HEAT 2 tablespoons olive oil in large, nonstick skillet over medium-high heat. Add six risotto cakes; cook on each side for about 30 to 60 seconds or until golden brown. Drain on paper towels. Repeat with remaining oil and risotto cakes. Serve with marinara sauce.

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