Soak the dried morels in 2 cups of boiling water until the mushrooms absorb the liquid and look fuller and the water retains the mushroom essence and becomes almost like a mushroom broth.

Separate the mushrooms from the water in two separate containers. Before pouring the broth in the container, run it through a strainer and discard any excess residue.

Heat the mushroom broth with 2 cups of chicken stock in a saucepan over a medium-low heat until it begins simmering

In a separate pot, melt the regular butter over a medium low heat and sauté the sausage and shallots for 5 minutes, or until shallots start to become translucent.

Add both types of mushroom and sauté for another 5 minutes

Add the rice and mix it with the vegetables and sausage

Stir in the wine, allowing it to cook for 2 minutes before adding 2 ladles of the chicken stock, the salt, pepper, and saffron

Add the truffle butter

Decrease the heat to a low setting and let the mixture simmer until the liquid becomes absorbed then add 2 more ladles of the chicken stock

Stir constantly

Repeat the process of adding stock after the liquid becomes absorbed until the rice is fully cooked. It should take about half an hour.

Turn the heat off and stir in 2/3 cup of the parmesan cheese.

Scoop into plates and sprinkle a little more parmesan over the risotto.

Serve and enjoy!