This recipe is vegan, but the author does enjoy a bit of parmesan and romano cheese blend added at the end. Just as good without.
Submitted by: Clayton R. from Milwaukee, WI
First, re-hydrate the morels in a bowl with 2-3 cups of warm water. Should take 10 minutes or so.
Remove the morels, (it's ok to squeeze ‘em a bit, you'll be chopping them shortly) but save 2 cups of that water.
Chop up those morels, I like them julienned to retain some of their telltale texture
Combine the two cups of morel water and your veggie/mushroom stock in a bowl, set near your cooktop.
In a medium saucepan at med-high heat, add the olive oil, minced garlic and dried shallots. 2-3 minutes till the garlic and shallots smell amazing
Add your morels and dry rice, mix well and then add 1/2 cup of your stock mixture, add a healthy pinch of kosher salt at this point. Stir. Try your best to not stop gently stirring.
Continue stirring gently, adding more stock by the half cup as the liquid is absorbed into the rice. After 3 cups or so, your rice—should—be al dente. This will take about 20-25 minutes of constant gentle stirring.
Garnish with your parsley, serve immediately.