Apps in a Snap: Pesto Arancini
If you've got leftover risotto, then we've got the prfect party appetizer for you. Our Pesto Arancini turns leftovers into a cheesy, fried finger food.
Apps in a snap: Pesto Arancini. Here's what you'll need: 2 cups leftover, cooked risotto, 2 tbsp. pesto, 16 1/2 inch cubes fontina, 1 cup panko, and vegetable oil. Mix 2 cups risotto and 2 tbsp. pesto. Scoop into balls and stuff with cheese. Roll balls in panko. Heat oil to 375 degrees. Fry balls until golden, about 1 minute. For more recipes and tips go to RachaelRayMag.com.
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