Pesto Arancini

By cborrelli

Ingredients

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

Preparation

Step 1

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.