Arancini with Bandaged Wrapped Cheddar

Instructions

Cheddar Pesto:

1. Place the pine nuts, garlic and salt into a food processor; cover and pulse until mixture is finely chopped. Add watercress; cover and process until a paste forms. While processing, slowly drizzle in olive oil. Add cheddar; cover and process until mixture is smooth. 

Arancini:

1. Gently combine cold risotto with 1 cup pesto in a large bowl. Divide risotto mixture into 20 portions. Shape into balls.
2. Flatten each ball into a disk. Place 1 tablespoon cheddar into the center of each disk; seal risotto mixture around cheese. Roll into balls.
3. Place the flour, eggs and bread crumbs into three separate large, shallow bowls. Coat balls in flour. Dip balls into eggs; then coat with bread crumbs, shaking off any extra coating between steps. Place balls on a baking sheet.
4. Heat 3 inches canola oil in a deep-fat fryer or a heavy Dutch oven over medium heat to 375˚F. Fry balls in oil, in batches, for 1-2 minutes or until golden brown. Drain on paper towels.
5. Garnish with additional watercress if desired, cheddar and remaining pesto. Serve immediately.