Arancini di Riso

"Little Oranges", as they are aptly named in Italian can be such an unexpected treat. I used to think they were somewhat of a special holiday magic food that my parents - strangely - would prepare and cook together.... It was always one or the other mother or father doing the cooking, mostly mother, but sometimes my father would whip up some fried spaghetti, a pizza with carmelized onions, sausages, a mufaletta (awesome sandwhich grilled like a panini). Anyhow, Rice Balls/Arancini can be thrown together rather quickly. Prep a pot of risotto - I like to sautee a shallot in olive oil, add the rice, let it pop, then splash - a cup of white wine. Simmer it all down, add 1 cup of broth incrementally (you will use 3-4 cups) letting each cup boil down one at a time, stirring it up until the rice is good and fat. I threw in a bunch of shredded fresh basil, portocini mushrooms, black pepper and a cup of peas. Let it cool off, then add in some grated parmesean, and instead of the traditional square of mozzarella in the center, I added shredded reduced fat mozz. to the mixture. In lieu of an egg, add a bit of water so its wet and sticky. Add 1/2 c. bread crumbs and shape into spheres that fit into your palm. Roll in a plate of yet more bread crumbs, place onto a non-stick pan sprayed w. canola oil, bake 20-25 minutes at 375, taking pan out once to flip them over - carefully. The results - tasty, sweet, decadent Arancini that you can make any time of year, on your own or with a partner. I have to say it is a nice memory - my parents were so young - perhaps in their 20s, in that kitchen with the panelling in New York. Sometimes food can bring us together, bring us back in time, bring us to the table, bring us inspiration, bring us home.