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Florida Orange Risotto “Arancini” with Florida Citrus Tomato Sauce

Florida%20orange%20risotto%20g%c3%87%c2%a3arancinig%c3%87%c2%a5%20with%20florida%20citrus%20tomato%20sauce

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6
serves

INGREDIENTS

½ cup onion, minced
2 tbsp. + 2 qt. olive oil, divided
1 cup Arborio risotto rice
2½ cups Florida orange juice, divided
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
2 cups flour
6 eggs, beaten
4 cups breadcrumbs
½ cup onion, diced in ½-inch cubes
1 tbsp. garlic, diced
½ cup Florida grapefruit juice
½ cup Florida tangerine juice
2 cups peeled whole tomatoes
¼ cup fresh basil leaves
1 tsp. Florida orange zest

INSTRUCTIONS

  1. 1
    Cook ½ cup minced onions in 1 tbsp. olive oil over low heat in stockpot until tender. Add Arborio rice; cook 3-4 minutes while stirring constantly. Add 2 cups 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. 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. 3
    To make Florida Citrus Tomato Sauce: Sauté ½ cup diced onions and garlic in 1 tbsp. olive oil in large saucepan until tender. Add Florida grapefruit, ½ cup Florida 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. 4
    Roll risotto balls in flour; dip in egg mixture, then coat with breadcrumbs. Heat 2 qt. 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.

notes

Pairs well with Sunrise Mary

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preparation methods
Meals/Courses
cuisines North & South American
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