In Windward, it’s the people who make the community feel like home. The DePalma family of Newport Bay has spent the past seven years building a life centered on family and tradition.

After moving from New York City, they quickly fell in love with everything this area has to offer. Today, their days are filled with their three-year-old daughter Mila, one-year-old son Brooks, and their two dogs, Hunt and Bode. You will often find them at the farmers market, enjoying time by the neighborhood lake, playing golf or tennis, or heading out for weekend trips to the mountains or the beach.

At the center of it all is the kitchen, where some of their most meaningful moments happen.

This month, the DePalmas are sharing a treasured family recipe: Grandma Betty’s Arancini. This dish has been passed down through generations and remains a favorite at family gatherings, where dozens upon dozens of arancini are made and enjoyed.

Grandma Betty always makes her arancini balls in two days, but you can make them in one day, just note that the rice mixture needs to cool for a few hours.                       

Day 1

1. Cook the rice in salted water as you would pasta for about 20 minutes, then drain.
2. While the rice is still hot, add the butter so it melts completely.
3. Let the rice cool for a few hours.
4. Add the minced mozzarella, pecorino cheese, and chopped parsley.
5. Mix everything together well, then cover and set aside.

Day 2

1. Form the rice mixture into golf ball sized rounds.
2. Roll each ball in flour, then dip in egg, then coat in breadcrumbs.
3. Place on a sheet pan while you prepare to fry.
4. Heat oil to 375 degrees, then lower to 350 degrees.
5. Fry the arancini for 1 to 2 minutes until golden brown on all sides.
6. Remove and place on a paper towel lined pan, then lightly salt while hot.   *note: these freeze well                                                        

Arancini can easily be adapted throughout the year using seasonal ingredients. In spring, try pea and mint with ricotta or lemon parmesan. In summer, serve with basil pesto, whipped ricotta, lemon aioli, or over fresh arugula. In the fall and winter months, a rich homemade red sauce is the perfect pairing.