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Florida Orange Risotto Arancini With Florida Citrus Tomato Sauce

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Savor crispy risotto arancini filled with mozzarella and served with a tangy 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
Orange risotto arancini with Florida citrus tomato sauce Nutrition Facts


1. 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.

2. 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.

3. 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.

4. 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 350F. 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.


Serving Suggestion: Serve with Sunrise Mary.

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