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1
In a heatproof bowl, cover the dried morels with boiling water and soak until softened, about 20 minutes.
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2
Rub the morels to loosen any grit, then lift them out; discard the soaking liquid.
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3
In a medium skillet, melt 2 tablespoons of the butter over moderate heat.
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4
Add the fresh or soaked morels, season with salt and pepper and cook for 2 minutes.
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5
In a large saucepan, bring the stock to a simmer; keep warm over low heat.
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6
In another large saucepan, melt the remaining 4 tablespoons of butter over moderate heat.
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7
Add the onion and cook, stirring occasionally, until translucent, about 8 minutes.
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8
Stir in the rice until the grains are evenly coated with fat, then add the thyme, sage and wine and cook, stirring, until the wine is absorbed, about 2 minutes longer.
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9
Add 1 cup of the hot stock to the rice and stir over moderately high heat until it has been absorbed, about 3 minutes.
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10
Continue to cook the risotto, adding 1 cup of stock at a time and stirring constantly until it is absorbed before adding more.
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11
Stir in the morels and peas.
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12
The risotto is done when it is creamy and porridgelike and the rice is al dente, about 30 minutes total.
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13
Remove the risotto from the heat.
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14
Stir in the Parmigiano-Reggiano cheese and season with salt and pepper.
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15
Top with the goat cheese just before serving.
