Cook the Rice Risotto to pack directions. Chop bacon into small pieces. Mix bacon and cheese into risotto. Leave to cool. Lightly beat the eggs and mix into the cooled risotto. Take ¼ cup of mixture and form into a croquette shape, squeezing the mixture together so it holds. Coat in Coat and Cook and place on a plate. Once all the croquettes have been coated, heat enough oil in a frying pan to shallow fry the croquettes. Roll the croquettes in the Coat and Cook again just before frying. Cook a few at a time, turning until golden on all sides.
Serve hot or cold.