Mozzarella Risotto Cakes with Marinara Sauce

1 package (5.5 ounces) risotto with rosemary & potatoes , cooked and cooled

1 cup (4 ounces) shredded mozzarella cheese

2 tablespoons BUITONI Refrigerated Freshly Shredded Romano Cheese

2 tablespoons chopped chives

1/4 teaspoon ground black pepper

1/2 cup plain dry bread crumbs

1/4 cup extra virgin olive oil , divided

1 container (15 ounces) BUITONI Refrigerated Marinara Sauce , warmed

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

HEAT 2 tablespoons oil in large, nonstick skillet over medium-high heat. Add 6 risotto cakes; cook on each side for about 30 to 60 seconds or until golden brown. Drain on paper towels. Repeat with remaining 2 tablespoons oil and risotto cakes. Serve with marinara sauce.