Florida Orange Risotto “Arancini” with Florida Citrus Tomato Sauce

Menu Part: 
Appetizer
Cuisine Type: 
American

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.

Ingredients

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

Steps

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.

More From FoodService Director

Menu Development
ranch dressing chicken fingers

While salad bars are often the first place K-12 operators look to incorporate more fresh produce, few go as far as making their own salad dressings. But last fall, in a continuing effort to transition from prepackaged meals to an all-scratch menu, Mark Augustine, executive chef of culinary and nutrition services for Minneapolis Public Schools, switched to concocting four varieties in-house—ranch, Caesar, Italian and Asian vinaigrette. The move, designed to eliminate artificial ingredients and lower fat and sodium, presented the biggest challenge when it came to ranch dressing, the school-...

Ideas and Innovation
phone bed call sick

We make people call and directly talk to their boss or supervisor if they are reporting an absence for a shift. While it is more cumbersome, it is a conscious decision. We have adapted and implemented electronic methods to obtain efficiencies in just about every other functional area, except for electronic absence reporting systems. The direct supervisor can put more pressure on an employee to show up—especially those with some form of the “Super Bowl plague”—than any electronic system can.

Ideas and Innovation
tug hospital robot

Automation has opened up in recent years as foodservice operators across the country grapple with labor shortages. Robots deliver food trays to patients in hospitals, and they make sushi on college campuses. For some operators, they’re worthwhile to reduce strain on human employees and increase productivity.

Robots roamed the hallways when the University of California San Francisco Medical Center’s new Mission Bay campus opened last year. Though these robots have nicknames like Wall-E and Tuggie McFresh, they’re not a novelty. They’re a solution to a problem that administrators...

Ideas and Innovation
business card

We get the new folks abridged business cards saying, “Hi, my name is so-and-so and I work in nutrition department.” We thought it would give them more ownership of the program and elevate their status and position in the organization. It also gives our team more self-confidence and self-worth as an employee, which can be a challenge with foodservice workers.

FSD Resources