In a small saucepan, bring the chicken broth to a simmer. Keep it warm and simmering until ready to use.

In a large sauté pan, over medium heat, heat the olive oil and sauté the shallots and garlic until tender, about 3 minutes.

Add the arborio rice and let it fry with the shallots and garlic for a minute.

Add the wine and cook, stirring frequently, until the liquid is absorbed.

Start adding the broth, 1/2 cup at a time, stirring frequently and waiting until it is completely absorbed before adding more. This will probably take about 30 minutes. Once the last of the broth is added and the risotto is cooked al dente, remove from heat, add the parmesan and season with salt and pepper.

Add the cold butter and stir vigorously until the butter and the cheese melts, being careful not to break the rice grains.

Wait for the risotto to cool before making the arancini balls.

Add the egg, the 1/2 cup breadcrumbs and the parsley to the cooled risotto. Shape the mixture into twelve 1 1/2-inch balls.

Press your finger into the center of each ball and insert the Fontina cheese cube. Then, pinch the risotto mixture around the filling to enclose, adding a little more if necessary.

Add the remaining breadcrumbs to a shallow bowl. Roll each risotto ball in the breadcrumbs and place on a parchment paper lined baking sheet. Loosely cover and refrigerate for 1 hour.

In a heavy bottomed pot, heat enough vegetable oil to cover the balls, over medium heat until a deep fry thermometer registers 350 degrees F.

Fry the arancini, working in batches, until golden brown on all sides, about 4 minutes. Be careful so the oil doesn't get too hot or the balls will burn on the outside and the cheese won't melt!

Remove the balls with a slotted spoon and drain on paper towels.

If desired, heat the marinara sauce so it's warm for serving.

Serve the hot arancini balls with the marinara sauce dip!