Pour the risotto into a bowl and add the marjoram, an egg, a pinch of pepper and mix well. Cut the Provolone Dolce into strips and set aside. Take a spoonful of risotto and place a piece of Provolone Dolce in the center, close well sealing the edges and shape it into an elongated meatball. Coat it first in flour, then in egg and finally in breadcrumbs. Continue until all the ingredients are used up. Fry the croquettes in plenty of boiling oil until golden brown. Drain on absorbent paper, add a pinch of salt and serve immediately.