I have some lovely leftover risotto and other rice dishes that I want to combine with some spinach and include with a scallop and oyster dinner tonight. Since I'm frying the oysters, and searing the scallops, I'd rather the risotto cakes be, well, not fried. I'm contemplating making them in the oven, but wonder if I'll loose that lovely crisp exterior that makes a risotto cake a thing of joy and beauty. Does anyone have any advice for technique or ingredients? (When I fry them, I usually do an outer coating of panko.) Thanks for any advice.