Ingredients
- ½ cup onion, minced
- 1 tablespoon olive oil
- 1 cup Arborio risotto rice
- 2 cups (480 ml) Florida orange juice
- 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
For Breading & Cooking:
- 2 cups flour
- 6 eggs, beaten
- 4 cups breadcrumbs
- 2 quarts olive oil
- Salt and pepper to taste
Florida Citrus Tomato Sauce:
- ½ cup onion, diced in ½-inch cubes
- 1 tablespoon garlic, diced
- 1 tablespoon olive oil
- ½ cup (120 ml) Florida grapefruit juice
- ½ cup (120 ml) Florida orange juice
- ½ cup (120 ml) Florida tangerine juice
- 2 cups peeled whole tomatoes
- ¼ cup 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 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 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.
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-quart stockpot over medium-low heat to 350F. 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.
