Heat light olive oil in a deep sauté pan over medium high heat. Grab a batch of Fabio’s Pancetta Risotto and using an ice cream scoop, scoop and shape rice balls. Beat 6 eggs with a pinch of salt. Coat your hands with a little extra virgin olive oil to keep the rice from sticking. Dip each ball into egg wash and then roll them into Panko breadcrumbs to coat fully. Pan-fry until medium brown, turning to make sure they are browned on all sides. Drain on paper towels. Serve on a bed of warm marinara.