Creamy Risotto with Morels & preparation with Cream and morels

Prepare the risotto
Peel and finely chop the shallot.
Melt the butter with the olive oil in a large saucepan.
Add the shallot and cook gently for a few minutes until softened, without colouring.
Add the Arborio rice and stir for 2 to 3 minutes, until the grains are lightly translucent around the edges.
Pour in the white wine and allow it to evaporate completely.
Add the hot vegetable stock one ladleful at a time, stirring regularly and waiting until each addition has been absorbed before adding more.
Continue cooking for about 18 to 20 minutes, until the rice is creamy and tender while still slightly firm to the bite.

Finish the risotto
Stir in the grated Parmesan cheese.
Add the preparation with Cream and morels and mix gently until the risotto becomes rich and creamy.
Season with salt and black pepper to taste.

To serve
Divide the risotto among four shallow bowls or plates.
Spoon a generous dollop of preparation with Cream and morels into the centre of each serving.
Garnish with a few morel mushrooms and, if desired, some salad leaves or young leek shoots for a fresh finishing touch.
Serve immediately.