Florida Orange Risotto Arancini With Florida Citrus Tomato Sauce


  • ½ medium onion, minced
  • 1 tablespoon olive oil
  • 180 g Arborio risotto rice
  • 500 ml Florida orange juice
  • 750 ml chicken stock (or vegetable stock)
  • 250 ml white wine
  • 1 bay leaf
  • Salt and pepper to taste
  • 50 g Parmesan cheese
  • 100 g fresh mozzarella cheese, cut in 1-centimetre cubes

For Breading & Cooking:

  • 250 g flour
  • 6 eggs, beaten
  • 400 g breadcrumbs
  • 2 litres olive oil
  • Salt and pepper to taste

Florida Citrus Tomato Sauce:

  • ½ medium onion, diced in 1-centimetre cubes
  • 1 tablespoon garlic, diced
  • 1 tablespoon olive oil
  • 125 ml Florida grapefruit juice
  • 125 ml Florida orange juice
  • 125 ml Florida tangerine juice
  • 300 g peeled whole tomatoes
  • Handful of 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 for 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 4-centimetre 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-litre stockpot over medium-low heat to 180° C.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.