Strain mushrooms, reserving liquid. Add liquid to chicken stock in a saucepan over medium heat. Bring to the boil, reduce heat, cover and keep at a low simmer.
Heat oil in a large pan over medium heat, add onion and garlic and cook for 2 minutes or until soft. Finely chop porcini mushrooms. Stir in porcini and Swiss brown mushrooms and cook for 2-3 minutes until soft.
Reduce heat to low, add rice and stir for 3-4 minutes or until evenly coated with oil. Add warm stock, a cup at a time, stirring, for 15-20 minutes or until rice is al dente. Mixture should be slightly drier than normal risotto. Add parmesan, mozzarella, 1 tbsp (20mls) Fountain Barbecue Sauce, season with pepper, and allow to cool.
Combine eggs and remaining Fountain Barbecue Sauce in a bowl. Roll a heaped tablespoon of risotto into a ball, dust in flour, shaking off excess. Dip risotto balls into egg mix and then breadcrumbs. Repeat with remaining ingredients. Place on a lined tray in the fridge for 30 minutes to chill
Add enough vegetable oil to a medium saucepan to reach a depth of 6 cm. Heat to 180C over high heat (when oil is ready a cube of bread turns golden brown in 15 seconds). Cook risotto balls, in batches, until golden and heated through. Drain on absorbent paper. Serve warm, garnished with flat leaf parsley and extra Fountain Barbecue Sauce.