Pour chicken stock into a deep saucepan. Place over medium high heat and bring to a boil.

Add rice and cook until all the liquid has been absorbed, about 14 minutes, stirring frequently.

Remove from the heat. Add sausage and cheese. Stir to mix.

When cooled slightly, stir in one egg.

Turn mixture out onto a plate and set aside to cool.

In a bowl, beat remaining eggs with a pinch of salt.

Using a tablespoon, form the rice mixture into balls about the size of walnuts.

Press a cube of Fontina cheese into the center of each one, closing the mixture around it.

Roll each ball in the beaten egg, to coat.

Then roll in bread crumbs until coated evenly. Place finished balls on a plate and refrigerate until ready to cook.

Heat oil in a deep heavy pan to 350°F.

Carefully place balls, a few at a time, into the oil and deep fry until golden brown. Remove to a paper towel-covered plate to drain. Repeat until all arancini are cooked.

Serve hot with Marinara Sauce.