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Preheat your oven to 375 degrees.
Add your egg, ⅛ cup of your Italian bread crumbs, and ¼ cup of Parmesan cheese to your leftover risotto and combine well by mixing with your hands.
In another bowl combine your ½ cup of Italian bread crumbs, ¼ cup of Parmesan cheese, and salt and pepper.
Roll your risotto mixture into bite size balls and then roll them in the bread crumb mixture.
Place onto a cooling rack that is sitting on top of a baking sheet to ensure that all sides of the risotto balls get crispy.
Spray thoroughly with the non-stick spray.
Bake for about 20-30 minutes until the risotto balls have browned nicely.
Optionally, you can broil for the last 5 minutes to ensure good color.
Serve with your favorite marinara sauce and fresh basil.