Step 1
Soak dried morel and porcini mushrooms in a bowl with 2 cups water.
Step 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.
Step 3
Heat vegetable stock in a saucepan to a low simmer.
Step 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.
Step 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.
Step 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.
Step 7
Season flour with salt and pepper and spread mixture over a plate.
Step 8
Whisk eggs together in a bowl and season with salt and pepper.
Step 9
Mix remaining Parmesan cheese with panko in a dish.
Step 9
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.