• Form the leftover risotto into 3 inch balls and flatten slightly to make round disks. 
• Dredge the risotto cakes in flour, dip in egg, then roll in the breadcrumbs. 
• Heat 2 tablespoons of butter in a skillet over medium heat.
• Add the risotto cakes to the skillet and fry for 3-5 minutes per side, or until golden brown. Remove and serve drizzle with the pancetta sauce.

Risotto from Scratch (optional):

• **for all steps below, you want to stir the rice often.
• Heat the olive oil in a dutch oven over medium heat. Add the rice and cook, stirring constantly, for about 2-3 minutes. Kernels should start to get opaque around the edges.
• Add the white wine and cook, stirring, until most of the liquid has absorbed. Then add the chicken broth, a ½ cup at a time, cooking until the liquid has absorbed before adding the next half cup.
• Continue until all broth has been added and most has been absorbed (about 15-20 minutes). Risotto will have a little excess liquid when done. Store in the fridge overnight to let the risotto firm up so we can make the cakes.

Pancetta & Shallot Cream Sauce:

• Heat a skillet over medium heat and add the bacon fat and pancetta. Cook until fat starts to render and pancetta browns, about 5-7 minutes.
• Add the shallots and cook until they start to caramelize, about 3-5 minutes.
• Add the chicken broth and bring to a simmer. Cook for about 3-5 minutes then add the cream.
• Bring back to a simmer and cook about 5 minutes, or until sauce has thickened slightly. It should have a gravy-like consistency.