Preheat oven to 350 degrees F.

Set out 2 plates or shallow bowls for the flour and breadcrumbs. Mix cayenne and Italian seasoning into breadcrumbs. Whisk 2 eggs into a bowl.

Line a baking sheet with parchment.

Mix 1 egg into cold risotto.

Scoop enough risotto to make 1 ½” size balls.

Flatten into disc shape and place cheese cube in middle. Shape ball around cheese cube till sealed.

Roll ball into flour, eggs, and then breadcrumbs. Place on parchment lined sheet. Repeat.

Optional: spray with olive oil spray.

Bake 20 - 25 minutes.

Serve with marinara.