Preheat oven to 150°C. Place chicken stock in a saucepan over medium heat. Bring to the boil, reduce heat, cover and keep at a low simmer.
Heat oil in a large pan over medium heat, add onion and garlic and cook 1-2 minutes or until softened. Stir in chopped mushrooms and cook 2-3 minutes until softened.
Reduce heat to low, add rice and stir for 3-4 minutes or until evenly coated with oil. Add warm stock and stir occasionally for 15 -20 minutes or until rice is al dente. Add more stock or water if rice is sticking, but mixture should be slightly drier than regular risotto. Add parmesan and season to taste with salt and pepper. Cool completely.
Roll heaped tablespoons of risotto into balls and dust in flour, shaking off excess. Dip into beaten egg and then breadcrumbs. Repeat with remaining ingredients.
Heat remaining oil in a frying pan over medium low heat and shallow fry risotto balls for 2-3 minutes or until golden. Drain on absorbent paper and place in oven to keep warm. Repeat with remaining balls. Serve warm with lamb cutlets and rocket salad or as a finger food dish with tomato chutney.
3 cups (750mls) chicken stock
2 tbs olive oil
1 onion, finely diced
1 clove garlic, crushed
200g Swiss brown or portobello mushrooms, wiped clean and diced