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1
Scoop the dried morels up from their soaking liquid and squeeze them, letting them drain back into the bowl.
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2
Follow by straining the soaking liquid through several layers of cheesecloth and then rinse the morels under running water before slicing them.
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3
Prepare the fresh morels.
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4
Rinse the morels quickly under cold running water and dry them with paper towels.
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5
Slice the tops and stems.
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6
In a small skillet, soften the shallots in one tablespoon of the butter over moderate heat.
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7
Add all the mushrooms and the strained soaking liquid, cover and cook gently for five minutes.
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8
Meanwhile, bring the chicken stock to a slow simmer.
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9
Heat one tablespoon butter and the olive oil in a large, heavy skillet and add the rice.
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10
Cook, stirring, until the grains are coated with the butter.
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11
Add a cup of the hot stock and cook, stirring frequently, until the rice has absorbed the liquid.
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12
Add the mushrooms and season them with salt and pepper to taste, and add the white wine.
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13
When the liquid has evaporated, add the asparagus, reserving the tips in another one-half cup of the stock.
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14
Continue adding the stock, one-half cup at a time as the rice absorbs the liquid, stirring continuously.
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15
Add the asparagus tips after the rice has cooked for about 12 minutes, and continue adding the broth, one-half cup at a time, stirring frequently.
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16
Continue adding liquid and stirring until the rice is creamy and tender, but just slightly al dente.
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17
Correct seasoning, stir in the Parmesan cheese and the remaining butter and sprinkle with parsley.
