Sausage and Parmesan Arancini

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5 tablespoons olive oil

2 Italian sausage links, casings removed and meat crumbled 

1 1/4 cups diced Spanish onion (about 1 small or 1/2 large) 

Kosher salt and freshly ground black pepper 

24 to 32 ounces chicken stock 

1 1/2 cups arborio rice 

1 cup white wine 

1 cup grated Parmesan

1/4 cup chopped fresh chives, plus more for garnish 

1 1/2 tablespoons unsalted butter 

Vegetable oil, for frying 

2 cups all-purpose flour 

1 dozen large eggs, beaten 

2 cups panko breadcrumbs, ground in a food processor 

Pecorino-Romano, for garnish 

Spicy marinara (store-bought or homemade), for dipping, optional

Chimichurri Sauce (recipe follows), for dipping, optional

Chimmichurri Sauce:

2 bunches scallions

1/2 cup olive oil 

Kosher salt and freshly ground black pepper

1/4 to 1/2 cup sherry vinegar 

2 tablespoons finely minced fresh chives 

2 tablespoons finely minced fresh parsley 

2 tablespoons finely minced shallots 

1 teaspoon finely minced garlic