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

Industry News & Opinion

Hutchinson Middle School in Hutchinson, Minn., invited students to help serve lunch in an effort to encourage their peers to try new, healthy recipes, Hutchinson Leader reports.

The students, who are part of the school’s Students in Action Club, created posters to advertise the new meal and helped serve it to students during lunch.

The school’s kitchen manager, Janet Schmidt, said that around 37 more students than normal got in line to try the meal. The school plans to have students from the club help serve lunch once every month.

Read the full story via Hutchinson...

Industry News & Opinion

In an effort to trim costs, the country’s largest senior living company laid off 100 staff members, including regional dining services directors, reports Senior Housing News .

Not all employees who were laid off will technically leave the company, Senior Housing News notes, as some will be reassigned to alternative positions. Brookdale recently posted third-quarter earnings that fell short of analysts’ expectations and that the company’s CEO called disappointing.

At the end of last year, the Brentwood, Tenn.-based company employed 53,000 workers on a full-time basis, and...

Industry News & Opinion

After receiving mixed feedback from parents, Randolph County School District in Asheboro, N.C., is inviting parents to tour the district’s kitchens and cafeterias to see how the food for school meals is made, Fox 8 reports.

School officials say that the tours, part of the district’s first Food Day for Parents, will give parents an inside look at the upkeep of the facilities, as well as enable them to sample some food and see how the district is upholding USDA guidelines.

Officials also hope that the tours will provide them with more guidance on what parents and students are...

Industry News & Opinion

After fielding complaints from parents and students, Sodexo is launching an initiative to improve dining services at Emerson College in Boston, the Berkeley Beacon reports.

The initiative will kick off this month with an event dubbed Fresh Start, marking the start of several moves aimed at improving service—including the hiring of a new executive chef, the addition of a second sous chef, and retraining current staff on food preparation and presentation.

Members of the Emerson community will also be able to share feedback through the introduction of monthly forums, as well...

FSD Resources