Arancini di Riso — The Sunday Table Kind of Cooking

Paula sent a batch of six listings Tuesday. Meghan and I looked at four of them Saturday, between 10 and 1.

House one: good bones, terrible kitchen. No.

House two: perfect kitchen, no yard. Nora would die without a yard.

House three: charming, 1920s, but the second floor tilted visibly. Paula laughed and agreed.

House four: a small Cape Cod on a side street off Sea Street, 1950s, three bedroom, one and a half bath. 1400 square feet. A small fenced yard. A kitchen with morning light. A living room with a fireplace. A study off the kitchen that could be a desk room or a play room. Freshly painted inside but in a color I would repaint.

I stood in the kitchen for a long minute. Meghan was quiet. Paula was quiet. I said I can see myself making pancakes here. Meghan said I know that face Katie. I said let me think.

Tuesday group. I told them. Bernadette said some houses speak. I said yes.

I called Paula Wednesday and said let's offer. She said list price is $649. I said I will go 640. She said go 645 to keep it moving. I said 645. She wrote it up.

Friday Paula called — they countered at 650. I said 647, that is my last. She carried it over. Saturday afternoon they accepted 647. Under agreement. Inspection Monday. Closing targeted for first week of March. March 3 ideally.

I called Meghan at 11 Friday — she called me — and I said it's happening. She said Katie. I said Meg. She said I am proud of you.

Saturday pancakes, burned the first one. I told the kids in the afternoon that we might move to a new house, a smaller one, in Quincy still. Liam asked do I keep my room. I said you get a new room. He said blue? I said yes. Nora asked about yellow. I said yes. Deal.

Sunday dinner at Southie. Ma had already heard from Meghan. She made roasted root vegetables with Sunday's chicken. She said when you close, I will come help you pack. I said yes please.

Food of the week: Ma's roasted root vegetables. Carrots, parsnips, turnips, rutabaga, red onion. Olive oil, salt, rosemary. 425 for 35 minutes.

Ma’s roasted root vegetables were exactly right for Saturday, for the news, for the kids saying yes to blue and yellow rooms in a house that isn’t even ours yet. But the recipe I keep coming back to for a table that feels like something is happening — something worth setting out the good plates for — is arancini. Golden, a little fussy to make, the kind of thing you only do when you have something to celebrate. We are under agreement. I think that counts.

Arancini di Riso

Prep Time: 30 min | Cook Time: 30 min | Total Time: 1 hr | Servings: 6

Ingredients

• 2 cups Arborio rice
• 4 cups chicken or vegetable broth
• 1/2 cup dry white wine
• 1/2 cup grated Parmesan cheese
• 2 tablespoons unsalted butter
• 2 eggs, beaten (divided)
• 4 oz fresh mozzarella, cut into small cubes
• 1/2 cup frozen peas, thawed
• 1/4 cup finely chopped prosciutto or cooked ground beef (optional)
• 1 cup all-purpose flour
• 1 1/2 cups fine dry breadcrumbs
• Salt and black pepper to taste
• Vegetable oil, for frying
• Marinara sauce, warmed, for serving

Instructions

1. Cook the risotto. Bring broth to a low simmer in a saucepan. In a separate wide pan over medium heat, toast the Arborio rice for 1–2 minutes. Add the wine and stir until absorbed. Add broth one ladleful at a time, stirring frequently, until rice is tender and creamy, about 20 minutes.
2. Finish and cool. Remove from heat. Stir in butter, Parmesan, and one beaten egg. Season with salt and pepper. Spread onto a sheet pan and refrigerate until fully cooled, at least 1 hour or overnight.
3. Prepare the filling. In a small bowl, combine mozzarella cubes, peas, and prosciutto or ground beef if using. Set aside.
4. Shape the arancini. With damp hands, scoop about 3 tablespoons of cooled risotto and flatten into a disc in your palm. Place a small spoonful of filling in the center, then close the rice around it and roll into a compact ball. Repeat with remaining rice and filling.
5. Bread the balls. Set up three shallow bowls: flour in one, the remaining beaten egg in the second, and breadcrumbs in the third. Roll each rice ball in flour, dip in egg, then coat thoroughly in breadcrumbs.
6. Fry until golden. Heat 3 inches of vegetable oil in a heavy pot to 350°F. Fry arancini in batches of 3–4, turning gently, until deep golden brown on all sides, about 4–5 minutes per batch. Transfer to a paper towel-lined plate.
7. Serve warm. Arrange on a platter and serve immediately alongside warmed marinara sauce for dipping.

Nutrition (per serving)

Calories: 420 | Protein: 14g | Fat: 16g | Carbs: 54g | Fiber: 2g | Sodium: 620mg