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


Recipe Summary

25 mins
1 hr 5 mins
8 hrs 30 mins
10 hrs
40 balls


Original recipe yields 20 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • 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.

Cook's Note:

You can substitute crushed dried chiles for the jerk seasoning, if preferred.

Editor's Note:

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.

Nutrition Facts

242 calories; protein 8.1g; carbohydrates 27.8g; fat 11.9g; cholesterol 42.7mg; sodium 309.2mg. Full Nutrition