Florida Orange Risotto Arancini With Florida Citrus Tomato Sauce


  • ½ cup onion, minced
  • 1 tablespoon olive oil
  • 1 cup  Arborio risotto rice
  • 2 cups (480 ml) 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 (120 ml) Florida grapefruit juice
  • ½ cup (120 ml) Florida orange juice
  • ½ cup (120 ml) Florida tangerine juice
  • 2 cups peeled whole tomatoes
  • ¼ cup  fresh basil leaves
  • 1 teaspoon Florida orange zest
  • Salt and pepper to taste


Florida Orange Risotto Arancini With Florida Citrus Tomato Sauce

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 350F. 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.