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.
