Risotto Balls

• 1 cup Arborio rice
• 1 vegetable bouillon cube
• 1/2 cup Gruyere
• 2 tbsp pesto
• 1/3 cup plain dried bread crumbs
• Vegetable oil, for deep-frying
• Fresh basil leaves, for garnish (optional)

1. Bring the rice, bouillon, and 3 3/4 cups water to a boil in a large saucepan over high heat.
2. Reduce the heat and simmer for about 15 minutes, until the rice is just tender.
3. Drain the rice well.
4. Transfer to a bowl, stir in the Gruyere and pesto, and let cool.
5. Using moistened hands, roll the rice into walnut-sized balls.
6. Coat in the bread crumbs.
7. Add enough oil to come halfway up the sides of a heavy frying pan and heat over high heat until the oil is simmering.
8. In batches, fry the rice balls about 3 minutes, or until crisp and golden.
9. Using a slotted spoon, transfer to paper towels to drain.
10. Serve hot.

arborio rice, vegetable bouillon cube, gruyere, pesto, bread crumbs, vegetable oil, fresh basil

Taken from www.cookstr.com/recipes/risotto-balls (may not work)