1. Place dried morels in a bowl, add the boiling water, push mushrooms beneath the liquid and let soak until plumped, about 10 minutes. Remove, rinse and slice the mushrooms. Strain liquid through cheesecloth into a saucepan; add stock, heat the mixture and keep it warm.

  2. Heat butter in a large, heavy saucepan over medium-low flame. Add shallots; cook, stirring often, 5 minutes. Raise heat to medium-high, add fresh mushrooms and sauté until tender, 3 to 5 minutes. Add soaked mushrooms and wine; stir until most moisture evaporates.

  3. Reduce heat to medium-low; stir in rice until coated. Add just enough stock to barely cover the rice; stir frequently until most is absorbed. Continue adding stock a ladleful at a time and stirring until it is mostly absorbed. Risotto is done when rice is barely tender and mixture is creamy and thick; this should take 20 to 35 minutes. (Adjust heat if rice is absorbing liquid too quickly.) If you run out of hot stock before rice is done, heat water in the microwave and use as needed.

  4. Stir in half the Parmesan; add salt and pepper to taste. Top each serving with additional Parmesan.

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Overhead view of the mushroom risotto topped with shaved parmesan and a garnish of greens.