Florida Orange Risotto Arancini with Florida Citrus Tomato Sauce - Florida Citrus

Ingredients

• 2 cups Florida Orange Juice
• ½ cup onion, minced
• 1 tbsp. olive oil
• 1 cup Arborio risotto rice
• 3 cups chicken 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
• 2 quarts olive oil
• ½ cup Florida Grapefruit Juice
• ½ cup Florida Orange Juice
• ½ cup Florida Tangerine Juice
• 1 tsp. Florida Orange zest
• ½ cup onion, diced
• 1 tbsp. garlic, minced
• 2 cups peeled whole tomatoes
• ¼ cup fresh basil leaves
• Cook onions in olive oil over low heat in a stockpot until tender. Add Arborio rice and cook for 3 to 4 minutes, stirring constantly.
• Add Florida Orange Juice, chicken stock, white wine, bay leaf, salt and pepper and cook over medium heat, stirring constantly, until rice absorbs all liquid.
• Stir in Parmesan and season with additional salt to taste. Remove bay leaf and pour risotto into a dish. Cover and refrigerate until cool.
• Add olive oil to a large saucepan and sauté onions and garlic until tender. Add Florida Grapefruit, Orange and Tangerine Juices and tomatoes and cook for 45 minutes.
• Remove from heat and add Florida Orange zest and basil to tomato sauce. Purée with a food mill or press through a sieve. Season with salt and pepper to taste.
• Heat olive oil in a 6-quart stockpot over medium-low heat to 350° F. Roll risotto balls in flour, dip in egg mixture, then coat with breadcrumbs.
• Fry arancini in batches until golden brown. Remove arancini with a slotted spoon to a plate lined with paper towels to drain. Season with salt to taste and serve with Florida Citrus Tomato Sauce.
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