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° oil until golden, 1 minute. Drain on paper towels.