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1
Soak dried morel and porcini mushrooms in a bowl with 2 cups water.
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2
Melt 2 tablespoons butter in a large skillet over medium heat. Add leek; cook and stir until softened, 2 to 3 minutes. Add mixed sliced mushrooms and cook until tender, 2 to 3 minutes more. Season with salt and pepper. Transfer leek mixture to a bowl.
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3
Heat vegetable stock in a saucepan to a low simmer.
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4
Wipe the skillet used for the leek mixture and return to medium heat. Add remaining butter, onions, thyme, and bay leaf. Cook and stir until softened, about 5 minutes. Add rice and cook, stirring to coat all the grains, 2 to 3 minutes.
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5
Remove the re-hydrated mushrooms from the bowl and pour the liquid into the rice. Bring to a boil, stirring until all liquid has been absorbed, 3 to 5 minutes. Chop mushrooms and add to rice. Add the heated stock, 1 ladle at a time, stirring until almost completely absorbed after each addition, about 20 minutes total.
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6
Stir leek mixture, mascarpone cheese, 3/4 of the Parmesan cheese, and jerk seasoning in with the rice. Stir until combined. Remove from heat and let cool until safe to handle, at least 30 minutes.
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7
Season flour with salt and pepper and spread mixture over a plate.
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8
Whisk eggs together in a bowl and season with salt and pepper.
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9
Mix remaining Parmesan cheese with panko in a dish.
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10
Form small balls of risotto using a small ice cream scoop or by hand. Dust with flour, coat with egg, and roll in the panko mixture. Place on a baking sheet and cover with plastic wrap. Cool in the refrigerator, 8 hours to overnight.
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11
Heat oil in a saucepan. Fry mushroom balls in batches, turning halfway until golden brown, about 4 minutes per batch.
