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Soak the mushrooms in 250ml hot water for 20 minutes.
Heat a heavy-based, high-sided frying pan or saucepan over a medium heat. Add butter and groundnut oil, then sauté onion and garlic.
Add rice and stir, then deglaze with wine. Simmer until absorbed.
Heat the stock, add to the rice gradually till cooked and creamy.
Stir in mushrooms, butter, and Parmesan. Cool the risotto.
Form balls, insert mozzarella, then chill.
Coat balls in flour, egg, and breadcrumbs.
Deep-fry until golden brown, drain on kitchen paper.
Serve immediately, optionally drizzle with lemon juice.