2Do a test ball to determine stiffness of risotto (optional step - see note 2): Take a slightly mounded scoop of the risotto using an ice cream scooper (about 1/4 cup), roll it into an egg shape and place it upright on a small plate so that it is higher than it is wide. Wait a minute or two and see if it holds its shape. If it collapses at bit, use the plain breadcrumbs to thicken the risotto - you may not need any, you might need more or less. Do another test until you are happy with the consistency.
