First, start by preparing the sauce. Put the onion in a frying pan with a little oil and brown it. Pour in the tomato pulp, add a glass of water, salt and cook with the lid on low for about 30 minutes. As soon as it is cooked, turn off the heat and leave to cool.

In the meantime, put a pot of water on the stove and bring it to the boil. Season with salt, add the rice and leave it to cook. When cooked, drain the rice and leave it to cool.

Dice the mozzarella. In a bowl, season the rice with the Granetta di Capra and the sauce.

Stir well. Then wet your hands and take some of the rice and flatten it with the palm of your hand. Add small pieces of mozzarella in the centre. Close and roll up trying to shape your arancino.

Continue in this way until you have finished all the ingredients. Then leave them to rest in the fridge for an hour.

When the time is up, prepare a plate with the beaten eggs and another with the breadcrumbs. Take the arancini and dip them in the beaten eggs and then in the breadcrumbs, trying to get the bread to stick to all parts of the arancino.

Put plenty of seed oil in a pan and fry in hot oil, turning them for a perfect frying until golden brown. Drain the rice arancini with tomato and mozzarella on absorbent paper and serve hot.