Heat up one tablespoon of olive oil in a thick-bottom pan and sauté the shallot. Add the mushrooms and fry until the liquid has almost evaporated.
Stir in the rice grains and fry until they shine. Add the stock and slow boil the rice until ready in twenty minutes.
Mix the cheese and parsley through the risotto and season to taste with salt and pepper.
Allow the risotto to cool down and refrigerate for at least one hour.
Grind the bread into fine crumbs in the food processor and mix in 1 tablespoon olive oil. Continue to stir until it regains a loose crumb consistency. Pour the crumbs in a deep dish.
Beat the eggs in another deep dish.
Shape the risotto into walnut-sized balls. Coat the balls in the beaten egg and then in the bread crumbs.
Preheat the airfryer to 200°C. Put 8 to 10 balls in the basket and slide the basket into the airfryer. Set the timer to 5 minutes and bake the risotto balls until golden brown.
Bake the rest of the balls in the same manner. Serve the risotto balls in a platter with red or green pesto.