COMBINE prepared risotto, mozzarella cheese, Parmesan 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.