Rice Balls with spicy microgreens

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Ingredients

1	Cup	Risotto rice
1	Large	White onion, Finely chopped
1	Large	Garlic clove, Finely chopped
2	Tablespoons	Olive oil
1 1/2	Cupps	White wine
1	Liter	Vegetable bouillon, heated
1	Pinch	Saffron
1	Pinch	Salt
1	Pinch	Pepper
1	Cup	Parmigiano, Finely grated
4	Large	Eggs
1	Cup	Breadcrumbs
1	Liter	Vegetable oil
1	Handful	Spicy Microgreen mic ( ex: Mustard seeds, Red Ursa Kale seeds, and Purple Vienna Kohlrabi seeds)

In a saucepan or wok, heat the olive oil, then add the onions, garlic, and rice and cook until the onions are transparent.
Deglaze with white wine, stirring constantly until the liquid is completely absorbed, and then add a ladle of vegetable bouillon, salt, and pepper, and add saffron and parmigiana. Refrigerate for at least one night.
Knead the cold risotto, 3 eggs, and mozzarella together in a mixing bowl with your hands.
Breading ingredients should be prepared in three bowls: flour in one, 1 egg in another, and breadcrumbs in the third.
Using the risotto mixture, roll golf-ball-sized balls in your palms. After that, coat with flour, then egg, and finally breadcrumbs.
In a hot saucepan, heat the vegetable oil, then cook a couple of arancini at a time until brown and crispy all over.
Serve atop a bed of small, spicy microgreen mix