First make risotto by heating chicken stock in a saucepan, until simmering. Keep hot. Melt butter in a large saucepan on medium heat. Add onion and cook for 3 minutes, stirring, until softened. Add rice and stir for 1 minute, until translucent. Add wine and stir until evaporated.
Add one ladle of stock, stirring constantly, until absorbed. Repeat with remaining stock, one ladle at a time, stirring constantly for 15-20 minutes, until all stock is added and rice is cooked. Remove from heat and stir through parmesan and one lightly beaten egg. Season to taste. Spread rice onto a baking tray lined with baking paper to cool completely.
Meanwhile, heat olive oil in a frying pan on high. Cook mushroom and garlic, stirring, for 5 minutes. Add mince and cook for 5 minutes, until browned and moisture evaporates. Stir in parsley, remaining egg and extra parmesan.
Divide cooled risotto into 12 portions. With wet hands, take one portion in your palm and make a small well in centre to form a cup. Place 1 tablespoon of mince mixture in centre of rice. Fold over rice to enclose mixture and shape into a ball. Repeat with remaining rice portions and mince mixture. Roll balls in breadcrumbs and set aside.
Heat rice bran oil in a large saucepan on high until a cube of bread sizzles on contact. Deep-fry rice balls in batches for 4 minutes, turning, until golden. Drain on paper towel and serve immediately.