Mini Arancini

Bring broth to a boil in a medium saucepan. Stir in rice, onion, butter, and garlic. Cover, reduce heat to low, and cook until rice is tender, about 18 minutes. Remove from heat and stir in Parmesan and pepper. Cool slightly, then stir in 3 tablespoons of the beaten eggs. Refrigerate 2 hours. With wet hands, shape rice mixture into 24 balls (about 1 rounded tablespoon each). Tuck a cube of Fontina into the center of each ball and re-roll until cheese cubes are embedded in rice. Place flour and breadcrumbs on separate sheets of waxed paper. Roll each ball in flour, then dip into eggs, letting excess drip off. Then roll in breadcrumbs, coating evenly. Transfer balls to a baking sheet lined with waxed paper. (Make-ahead tip: At this point, freeze until firm, then transfer balls to a freezer bag and freeze up to 1 month. Thaw rice balls in refrigerator before frying.) Place a baking sheet in oven and heat to 200 degrees F. Heat 2 inches of oil in a heavy saucepan to 350 degrees F. Deep-fry balls, 6 at a time, until golden brown, about 3 minutes per batch. Drain on paper towels and transfer to baking sheet in oven to keep warm while frying remaining balls. Serve with warm marinara for dipping.