Arancini​

Chicken Broth, Hot about  6-9  cups
Rice, Arborio  2 cup 
Olive Oil  3 tbsp
Butter, Unsalted  1 tbsp
Onion, White, Small Dice   1.5  cup
Garlic, Minced  2 tbsp
Fontina cheese, cubed  1 cup
Frozen Peas  1  cup  
Pancetta, Small Dice, cooked crispy  1  cup        
Flour  2 cup  
Eggwash  2  cup 
Breadcrumbs, Panko   2  cup  

Oil for frying   3  cup 
Tomato Sauce, Your Favorite Type  3  cup  

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Preheat large saucepan or sautepan over medium heat.                                
Add 2 tbsp oil and 1 tbsp butter.                                
When butter melts, add onion and cook until tender, but not browned. Add garlic and cook a couple minutes until garlic is tender, but no color.   Add rice and stir for a minute or two until rice is coated with oil.  Add 2 cups chicken broth and cook at a simmer, stirring frequently until most of the liquid is  absorbed. When you can make a valley through the risotto and see the bottom of the pan,    add a couple more cups of broth. Continue to stir frequently and repeat the process with a cup of broth at a time until risotto is al dente. Remove from heat. Stir in Fontina, Peas, and Pancetta. Let cool. Form into small balls and roll in flour, then eggwash, then breadcrumbs. Fry in oil at 350 until golden brown, about 4 minutes.