Yield: 1 dozen
Pour the vegetable stock into a pot and bring to a simmer. Heat the butter in a separate pot and sauté the onions and garlic for two minutes; then add the rice and toss to coat. Deglaze with white wine. Turn heat to medium–low and add enough stock just to cover the rice.
Meanwhile, heat the olive oil in a frying pan and sauté the mushrooms until golden (around three minutes); season with salt and pepper to taste. Add mushrooms to the rice, and pour in more stock to cover. Continue adding stock as the rice cooks, until it is al dente (soft with a slight bite). Remove cooked rice from heat and mix in the Parmesan. Lay the rice on a baking sheet and refrigerate for at least one hour.
Once rice has cooled, make uniform balls using an ice cream scoop and arrange them on the baking sheet. Wet your hands. Using your thumb, make an indentation in each ball, place a piece of diced mozzarella inside, and press it closed.
Heat canola oil to 300 degrees Fahrenheit. Dredge each ball in flour, eggs, and bread crumbs, using a standard breading technique. Fry until golden brown (around four to five minutes). Transfer to a cooling rack or a paper towel-lined pan.
Heat olive oil in a pot. Add celery, onion, and garlic, and sauté until soft, around five minutes.
Add wine, cherry tomatoes, and canned tomatoes (or tomato sauce), and simmer at least one hour. Add the basil and simmer for 30 minutes more. Remove sauce from heat, and purée until it reaches desired consistency. Finish with salt, pepper, and Parmesan to taste.