Heat butter in large skillet. Add rice and sauté for a minute. Stir in parsley and add one cup of stock. Stir constantly, adding a little stock at a time until rice is soft and all stock is absorbed. Season with salt and pepper.
Remove from heat and sprinkle with cheese and mix in 2 eggs. Set aside to cool.
Beat remaining 2 eggs in small bowls. Place breadcrumbs in second bowl.
Form balls with the risotto. Roll into eggs and then breadcrumbs. Fry in hot oil until golden brown. Drain on paper towels and serve.