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Wild Mushroom Balls

"Wild dried morel mushroom and risotto balls with a spicy jerk seasoning."

Ingredients :

• 3 tablespoons dried morel mushrooms
• 2 tablespoons dried porcini mushrooms
• 1/4 cup salted butter, divided
• 1 large leek, finely chopped
• 1 (9 ounce) package mixed mushrooms, sliced (shiitake, chanterelle, portobello, oyster)
• salt and ground black pepper to taste
• 4 1/4 cups vegetable stock, or to taste
• 2 onions, finely chopped
• 1 teaspoon chopped fresh thyme
• 1 bay leaf
• 1 (16 ounce) package Arborio rice
• 3/4 cup mascarpone cheese
• 1 (6 ounce) package grated Parmesan cheese, divided
• 2 teaspoons jerk seasoning, or more to taste
• 1 tablespoon all-purpose flour, or as needed
• salt and ground black pepper to taste
• 2 eggs
• 1/2 (8 ounce) package panko bread crumbs
• oil for frying

Instructions :

Prep : 25M	Cook : 20M	Ready in : 10H

• Soak dried morel and porcini mushrooms in a bowl with 2 cups water.
• 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.
• Heat vegetable stock in a saucepan to a low simmer.
• 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.
• 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.
• 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.
• Season flour with salt and pepper and spread mixture over a plate.
• Whisk eggs together in a bowl and season with salt and pepper.
• Mix remaining Parmesan cheese with panko in a dish.
• 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.
• Heat oil in a saucepan. Fry mushroom balls in batches, turning halfway until golden brown, about 4 minutes per batch.

Notes :

• You can substitute crushed dried chiles for the jerk seasoning, if preferred.
• We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. Amount will vary depending on cooking time and temperature, ingredient density, and specific type of oil used.

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