Pesto Arancini

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Pesto Arancini

Ingredients

  • 2 cups leftover risotto
  • 2 tablespoons pesto
  • 16 1/2 inch cubes fontina (about 2 oz)
  • 1 cup panko
  • vegetable oil

Preparation

Mix risotto and pesto. Divide into 16 balls. Stuff cheese cube into each; roll in panko. In heavy pot, fry in 375 degrees oil until golden, 1 minute. Drain on paper towels.