Florida Orange Risotto “Arancini” with Florida Citrus Tomato Sauce

Menu Part: 
Cuisine Type: 

Give customers a reason to smile with risotto balls stuffed with fresh mozzarella and flavor-packed Arborio risotto rice then topped with Florida Citrus Tomato Sauce.


½ cup onion, minced
1 tablespoon olive oil
1 cup Arborio risotto rice
2 cups Florida orange juice
3 cups chicken stock (or vegetable stock)
1 cup white wine
1 bay leaf
Salt and pepper to taste
½ cup Parmesan cheese
1 cup fresh mozzarella cheese, cut in ½-inch cubes

For Breading & Cooking:
2 cups flour
6 eggs, beaten
4 cups breadcrumbs
2 quarts olive oil
Salt and pepper to taste

Florida Citrus Tomato Sauce:
½ cup onion, diced in ½-inch cubes
1 tablespoon garlic, diced
1 tablespoon olive oil
½ cup Florida grapefruit juice
½ cup Florida orange juice
½ cup Florida tangerine juice
2 cups peeled whole tomatoes
¼ cup fresh basil leaves
1 teaspoon Florida orange zest
Salt and pepper to taste


Cook onions in olive oil over low heat in stockpot until tender. Add Arborio rice; cook 3-4 minutes while stirring constantly. Add Florida orange juice, chicken stock, white wine, bay leaf and salt and pepper to taste; cook over medium heat, stirring constantly until rice absorbs all liquid. Stir in Parmesan and season with additional salt to taste. Remove bay leaf; pour risotto into a dish; cover and refrigerate until cool. Form cooled risotto into 1½-inch balls. Use thumb to make dimple in middle of ball; insert piece of mozzarella into dimple, then roll rice around cheese. Refrigerate risotto balls until firm. To make Florida Citrus Tomato Sauce: Sauté onions and garlic in olive oil in large saucepan until tender. Add Florida grapefruit, orange and tangerine juices and tomatoes; cook for 45 minutes. Remove from heat. Add basil and Florida orange zest and basil leaves to tomato sauce; purée with food mill or press through sieve. Season with salt and pepper to taste.

Roll risotto balls in flour; dip in egg mixture, then coat with breadcrumbs. Heat olive oil in 6-quart stockpot over medium-low heat to 350ºF. Fry risotto balls in batches until golden brown; remove balls with slotted spoon to a plate lined with paper towels to drain excess oil. Season with salt to taste; serve with Florida Citrus Tomato Sauce.

Additional Tips

Additional Tips

Serve with Sunrise Mary.

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