Cube Taleggio (or whatever cheese you’re using) into roughly 1 1/2 teaspoon size chunks, set aside

In a large bowl with the leftover risotto, mix 1/2 cup panko, scallions, and 1 egg yolk into risotto. Using a 1/3 cup measure, scoop out mixture and form a patty. Using your thumb, create an indentation and place a cube of cheese inside. Cover cheese with another tablespoonful of risotto mixture. Repeat with the rest of the mixture. Arrange on rimmed baking sheet. (Can be made 2 days ahead. Cover and refrigerate for at least an hour.)

Preheat oven to 250°F.

Set another rimmed baking sheet in oven. Beat 2 eggs with 2 teaspoons of water in shallow bowl to blend. Place 1 cup panko in another shallow bowl. Dip risotto cakes into beaten egg, then into panko to coat. Pour enough canola oil into large skillet to coat bottom; heat oil over medium-high heat. Working in batches, sauté risotto cakes until crisp and brown, about 3-4 minutes per side. Transfer to baking sheet in oven. Cakes will stay warm and crisp in the oven for about 30 minutes.