Florida Orange Risotto Arancini With Florida Citrus Tomato Sauce

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 350F. 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.