This is a take off on arancini, the Italian way to use up risotto. For it, you make balls of the leftover risotto, put a little piece of prosciutto inside, bread, and deep fry. I didn't want to deep fry, so I changed it to risotto patties. I think that next time I will make little torpedo shapes. If you don't want to fool with sauce, just add the pancetta to a good bottled marinara sauce & heat.
You could use this as a first course or a main. It just depends on how many you serve.
Heat oven to 150
Cold, leftover risotto
1 egg beaten
Extra virgin olive oil
1 1/4 inch slice pancetta, diced
Form the risotto into the desired shape. I pressed mine into a rectangle & cut it into squares. Heat the olive oil in a nonstick skillet on medium heat and brown the pancetta. Remove & reserve pancetta. Flour the rectangles, dip into beaten egg, and into bread crumbs. Brown 3 minutes or more on each side. Remove to a plate & place in oven to keep warm.
1/2 onion, diced
1 can diced tomatoes, pureed
1/4 tsp hot pepper flakes
salt & pepper
Return pancetta to skillet and saute onion. Add tomatoes, hot pepper, salt & pepper and bring to boil. Reduce heat & simmer 5 minutes until thick.