In a sauce pan, fry the onions and garlic until translucent and soft.
While the onions fry, add the grated parmesan, basil, chives, dill, lemon zest and mozzarella to the rice. Season well with salt and pepper.
Mix through 1 beaten egg.
Add the onions and garlic to the rice and herb mixture.
Roll the mixture into plum-sized balls.
Prepare three bowls, one with flour, one with egg wash and one with the panko crumbs.
Dip the balls into the flour, followed by the egg wash and finally the bread crumbs.
Heat the vegetable oil to medium-high and slowly drop in the balls a few at a time. Fry for approx 6 minutes, until they are golden brown and hot in the middle.
Heat 3 cups of arrabbiata sauce in the microwave.
Serve the arancini balls warm on top on the arrabbiata sauce and garnish with microgreens.