In a large bowl, combine the cooked Arborio rice, chopped smoked tomatoes, shredded Sarvecchio Parmesan, salt, and black pepper. Mix well and form into balls, about the size of a golf ball.

Coat the Arancini

Dredge each ball in flour, dip in beaten eggs, and then coat with breadcrumbs. Set aside on a plate.

Fry the Arancini

In a deep pan, heat oil over medium heat. Fry the arancini in batches until golden brown, about 4-5 minutes. Remove and drain on paper towels.

Onion Jam Preparation

Cook the Onions

In a pan, heat olive oil over medium heat. Add the sliced onions and salt, cooking until soft and caramelized, about 15-20 minutes.

Add Sugar and Vinegar

Stir in the brown sugar and balsamic vinegar. Cook until thickened, about 10 minutes. Remove from heat and let cool.

Assembly

Serve the Arancini

Place the fried arancini on a serving platter, top with onion jam, and garnish with micro basil.