Artichoke and Lemon Arancini

Arancini are delicious little Italian rice balls usually made with leftover risotto. Originally Sicilian, but made all over Italy by everybody who loves them, they are divine. I've make them whenever I have leftover risotto, but sometimes I just make risotto so that I can make Arancini. Yield: Varies Author: Mary Palumbo Print With Image Without Image Artichoke and Lemon Arancini prep time: cook time: total time: These can be made using leftover Risotto or any cooked white rice ingredients: *3 cups leftover Risotto, or other cooked white rice *1 egg *1 can artichoke hearts chopped in small dice *zest of 2 large lemons  *several leaves of fresh basil, (about 1/4 Cup) chopped *fresh mozzarella about 1 cup, cubed *salt and pepper to taste ( if using risotto which is well seasoned no extra salt    needed       * Dry Breadcrumbs  or Panko breadcrumbs  * 3/4 cup all purpose flour, mixed with 8 to 10 oz of...

Summer Table

A beautiful Table makes any meal more enjoyable.  Alfresco dining  happens almost any time of year here in Southern California, and is my most favorite way to entertain.  I always set a table, even on a weeknight, even if it's just two of us. I use what I have in different ways.  Pairing something rustic, with something a little fancy, but never stuffy, or too contrived. I don't believe in saving "the good things" for special occasions. It really only takes a few thing to make a table look special.  Some fresh flowers, a pretty cloth, runner, or scarf...some pretty dishes combined in unexpected ways, and pretty glassware. I like making things pretty, whether it's a table, my food, or my home...Live beautifully.