Florida Orange Risotto Arancini With Florida Citrus Tomato Sauce
Savor crispy risotto arancini filled with mozzarella and served with a tangy Florida Citrus Tomato Sauce.
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Cooking tools:
- Stockpot
- Slotted spoon
- Mixing bowl
- Saucepan
- Food mill
- Fine-mesh sieve
- Plate
- Paper towel
- Measuring cup
- Measuring spoon
- Chef's knife
- Cutting board
- Whisk
- Wooden spoon
- Baking dish
- Stove
- Refrigerator
- Dish
- Fork
- Kitchen towel
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
- pepper
- ½ cup Parmesan cheese
- 1 cup fresh mozzarella cheese, cut into ½-inch cubes
- 2 cups flour
- 6 eggs, beaten
- 4 cups breadcrumbs
- 2 quarts olive oil
- ½ cup onion, diced
- 1 tablespoon garlic, diced
- 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
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