Add broth and 1 cup (250 mL) water to saucepan; bring to a simmer. Reduce heat to low. Keep broth covered and hot.
Heat oil in large skillet over medium heat. Cook onion about 5 min. until softened. Stir in rice, salt and pepper until coated; cook about 2 min. Add wine and stir constantly until rice absorbs most of the wine. Reduce to medium-low heat. Add hot broth mixture 1 cup (250 mL) at a time. Stir until rice absorbs most of the broth before adding next cupful. Cook, 25 to 30 min. until rice is creamy, cooked through and tender but still firm to the bite. Stir in pesto. Scrape risotto mixture onto baking tray to cool to room temperature. Cover and refrigerate at least 6 hr. or overnight.
Stir Parmesan cheese into chilled risotto mixture. Roll scant 1/4 cup (60 mL) portions of risotto mixture into balls. Use thumb to create an indent in centre of each ball. Place a cube of provolone in the indent and re-roll to enclose cheese. Make 16 balls. Coat each ball in flour, dip in beaten eggs, then roll in breadcrumbs. Place on parchment-lined baking sheet.
Meanwhile, heat oil (2 to 3 in. deep) in large saucepan over medium-heat until it reaches 375°F (190°C) on instant-read thermometer. Working in batches, use a slotted spoon or fry basket to carefully lower risotto balls into oil. Fry 2 to 3 min. until golden brown. Transfer risotto balls to paper towel-lined tray or platter. Let stand 5 min. Serve warm or at room temperature.
Substitute basil pesto with sundried tomato or olive pesto.
Substitute provolone cheese with fontina or mozzarella.
To make ahead, fry risotto balls and refrigerate, then reheat in low oven.
To keep vegetarian, substitute chicken broth with vegetable broth.
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