Ingredients
- 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
Preparation
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.
Serve with Sunrise Mary.
