Combine chilled risotto with one of the eggs. Beat the other egg in a shallow bowl. Place the bread crumbs in a second shallow bowl.
Gently shape 2 T of the rice mixture into a 2-inch oval. Make a slight depression in the oval and put in l-2 cubes of cheese. Take another 2 T of the rice mixture and gently mold it over the cheese to cover it completely.
Dip the croquette into the beaten egg and then into the bread crumbs. Shake off the excess and place the croquette on an oiled baking sheet. Repeat, forming 8-9 croquettes. Bake at 400 degrees for 25 minutes, turning once.
From The Complete Italian Vegetarian Cookbook.