Risotto Balls

1. 1

   Bring the rice, bouillon, and 3 3/4 cups water to a boil in a large saucepan over high heat.

2. 2

   Reduce the heat and simmer for about 15 minutes, until the rice is just tender.

3. 3

   Drain the rice well.

4. 4

   Transfer to a bowl, stir in the Gruyere and pesto, and let cool.

5. 5

   Using moistened hands, roll the rice into walnut-sized balls.

6. 6

   Coat in the bread crumbs.

7. 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. 8

   In batches, fry the rice balls about 3 minutes, or until crisp and golden.

9. 9

   Using a slotted spoon, transfer to paper towels to drain.

10. 10

    Serve hot.

No additional tips available.