Using wet hands, form the cold risotto into 8 cakes (about 1-inch thick). Put the flour, eggs, and breadcrumbs in three separate shallow bowls. Coat 1 cake at a time in flour, tapping off the excess, then dip into the eggs, then dredge in the breadcrumbs.
Heat the olive oil in a large heavy skillet over moderate heat. Slip the cakes into the hot oil and cook until golden brown and crisp, 2 to 3 minutes per side. Remove from the heat, drain briefly on a paper towel–lined rack, and serve warm.
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