We sauté the onions in a saucepan until they become soft. We lightly fry the rice until it becomes subtly transparent. If we want, we can also add the wine and keep stirring until it evaporates.
We add the water and simmer until it evaporates. We add the chicken broth in doses until the rice is cooked. We remove the pan from the fire and then we add the parmesan, the butter and the thyme leaves. We put the mixture on chiller in order to cool, but without letting it freeze.
We cut the Pancetta into small cubes and fry them in a nonstick pan. After the rice has cooled, we mold it into 50gr balls. We also cut the mozzarella into small cubes and we place in the middle of each rice ball one piece of Pancetta and mozzarella. We spread with egg and panko set in oven at 180 degrees for 15 minutes.