Pesto Arancini

Another fun one.................:
(makes 16 balls)

2 cups leftover mushroom* risotto
2 T. pesto
16 1/2" cubes fontina cheese (about 2 oz.)
1 cup Panko bread seasoned* bread crumbs
Veg. oil

Mix risotto and pesto. Divide into 16 balls. Stuff cheese cube into each; roll in Panko. In a heavy pot, fry in 375 degree oil (use a candy thermometer*) until golden, 1 min. Drain on paper towels.

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