Pea and Bacon Arancini | #tbtfood

Ingredients

• 1 large egg (beaten)
• 2 large eggs (beaten)
• 1 Tablespoon olive oil
• 1/2 teaspoon kosher salt
• kosher salt and freshly ground black pepper (to taste)
• 3 cloves garlic (peeled and smashed)
• approximately 2 cups of leftover risotto (cold from the fridge (I used leftover pea & bacon risotto))
• about 1/2 cup panko
• about 1/2 cup freshly grated/finely shredded Parmesan cheese
• 1/2 teaspoon Italian seasoning ((or some minced fresh herbs if you have some))
• 2 mozzarella pearls per rice ball (or about a 1/2" square piece of your favorite cheese per rice ball)
• 1 cup panko whisked together with a heavy pinch of salt and pepper
• Enough shortening or oil to reach a depth of 3" in a large (, heavy-bottomed pot or Dutch oven)
• 2 Tablespoons butter ((I used grass-fed))
• 1/2 small-ish sweet onion (small dice)
• several grindings of black pepper (to taste)
• 2 28 oz cans whole tomatoes (, San Marzano if you can find them)
• 1/4-1/2 teaspoon dried Italian seasoning (to taste)