Risotto Balls

Directions

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.