Chop the mushroom mixture, shallot, garlic and rosemary. Crumble the goat's cheese.
Heat olive oil in a frying pan. Fry the shallot, garlic and rosemary. Add the rice and fry for two minutes. Then add the mushrooms, deglaze with the white wine.
Cook the risotto while stirring, adding a little stock each time it is on the verge of going dry. When the risotto is almost cooked, add the goat's cheese and stir until it is all melted through. Season with salt and pepper. Let the risotto cool completely, preferably in the refrigerator.
Beat the eggs in a deep plate, and put the flour and the breadcrumbs each in deep plates.
Roll 20 balls of the risotto with wet hands. Put them first through the flour, then through the egg and finally through the panko.
Heat the oil to about 180 degrees (or until it bubbles when you throw in a piece of panko). Deep-fry the risotto balls in four to five minutes until golden brown and cooked. Serve warm.
Tip: delicious with truffle mayonnaise.