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.
**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.
Stir the risotto continuously while making it for the best creamy results.
The risotto should be made in advance and stored in the fridge until ready to use. If you try to use fresh made risotto, the cakes will not bind together well.
If the skillet starts to smoke at all while cooking your risotto cakes, add another tablespoon of butter and turn the heat down.