1. 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. 2. 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. 3. Stir in Parmesan and season with additional salt to taste. Remove bay leaf and pour risotto into a dish. Cover and refrigerate until cool. 4. Form cooled risotto into 1 ½-inch balls. Using your thumb, make a dimple in the middle of each rice ball and insert a piece of mozzarella into the dimple. Seal each dimple and refrigerate risotto balls until firm. 5. 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. 6. 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. 7. 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. 8. 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.