Risotto with dried morels

Preparation

1. Soak the morels in 1 L of water for at least 15 minutes. 
2. Drain them (retain the rehydration water) and then immerse them in boiling water for 1 minute. Gently squeeze the rehydrated morels to remove as much water as possible. Set aside. 
3. In a saucepan, filter the rehydration water through a small fine-mesh sieve to remove any impurities.
4. Cut off the stem of the green asparagus. Remove the small leaves along the spears. Wash them and cut slantwise into sections about 2.5 cm long.
5. Heat 10 g of butter and 2 tablespoons of oil in a frying pan over high heat. When the butter starts to froth, add the drained morels and asparagus segments. Cook for 5 minutes and then pour the cooking juice into a dish.
6. Peel and chop the shallot. Heat 1.5 litres of vegetable broth with the water used to rehydrate the mushrooms (⅔ + ⅓).
7. Heat 10 g of butter and 2 tablespoons of olive oil in a frying pan.
8. Add the chopped shallot and let brown for 2 to 3 minutes. Pour in the rice, cook for 2 minutes until it becomes pearly, then pour in the white wine. Mix well.
9. Let the wine evaporate. Wet with a first ladleful of broth + rehydration water. When it is absorbed, pour in another ladleful. Repeat the process until the broth is used up.
10. Add the set-aside morels and asparagus and cook for another 4 minutes. Then, add grated parmesan off the heat. Mix well. The risotto will become very creamy.
11. Now, all you have to do is place the risotto on your dish, add pepper and sprinkle with parmesan shavings.