Directions:

1. Risotto: In a large skillet add oil and shallots. Saute 3 to 5 minutes. Add rice. Stir to coat well. Saute rice for 1 to 2 minutes. Add stock to rice. Bring to a boil. Cover and place in a preheated 350 degree F oven for 20 minutes or until liquid is absorbed and rice is tender. Remove from oven and fluff risotto.
2. For Service: In a sauté pan, sear mushrooms and yellow onions. In a bowl, combine risotto, onion mushroom mixture, mozzarella, provolone and 1/4 cup parmesan. Take 2 tablespoons and form a ball, continue until all mixture is made into rice balls. In another bowl, combine tomatoes, red onions, fennel and balsamic vinaigrette. Mix well. Place flour in a deep pan. Set aside. Beat eggs lightly for egg wash. Place in a deep pan. Place bread crumbs in a deep pan. Dredge breaded rice balls into flour. Dip floured rice balls into egg. Roll rice balls into breadcrumbs. Press to evenly coat. Preheat deep fryer to 350 degree F. Deep fry rice balls until golden brown. Place 1/2 cup arugula in center of serving plate. Place 1/3 cup of tomato fennel salad on top of arugula. Place 2 rice balls on top of salad. Garnish with Parmesan.