Crisp rice croquettes with soft centres, using leftovers

Rice or risotto often remains: here is a tasty way to transform it. I used artichoke and prawn risotto, but any risotto works. Leftover recipes have no precise quantities: judge by eye. Baked puffed rice becomes very crisp; serve these as a starter too.
INGREDIENTS
LEFTOVER RISOTTO
PHILADELPHIA
SMALL MOZZARELLAS
LEFTOVER EGG WHITES
SALT
PEPPER
BREADCRUMBS
PUFFED RICE
TURMERIC
I put the leftover rice in a bowl and add half a leftover block of Philadelphia or another soft cheese.I add a few tablespoons of egg white and mix well.I drain the mozzarella and dry thoroughly.The mixture should be sticky. I flatten a small ball in my palm and put mozzarella in the centre.I seal into a ball and roll in breadcrumbs or Italian 00 flour.Then in egg white and finally in puffed rice sprinkled with turmeric.Cover completely with rice.I arrange on a parchment-lined tray, pour a tablespoon of melted butter over each and bake at 180°C until golden.