Peel and dice the onion.
Wash the oyster mushrooms and tear in to pieces.
In a pan with olive oil, fry the onion. Once transparent, add the risotto rice.
Glaze the rice with the olive oil. Once it is transparent, add the white wine.
Slowly add the wine and the water a little at a time, allowing the rice to absorb it each time. Cook for 15-17, stirring frequently.
Fry the oyster mushrooms in a dash of olive oil.
Add the mushrooms to the cooked rice.
Season with butter and parmesan cheese. Set aside and allow to cool.
Break the eggs into a bowl and whisk gently.
Once the risotto is cool enough to handle, roll it in to small balls.
Roll these balls through the flour, then the eggs and finally through the ground almonds.
Fry the risotto balls for about 30 seconds on each side and serve hot.
«A wooden or silicone spoon is the best tool to use to stir the rice.»