Cook ½ cup minced onions in 1 tbsp. olive oil over low heat in stockpot until tender. Add Arborio rice; cook 3-4 minutes while stirring constantly. Add 2 cups 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 ½ cup diced onions and garlic in 1 tbsp. olive oil in large saucepan until tender. Add Florida grapefruit, ½ cup Florida 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 2 qt. olive oil in 6-quart stockpot over medium-low heat to 350ºF. 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.