Soak dried morels in hot water.

Prepare the leeks: trim tough green ends and save for stock. Slice the white and tender green part lengthwise and chop into 1/4-inch slices. Place in a small bowl, cover with cold water and leave to soak for 15 to 20 minutes – this will loosen the dirt, and it will fall to the bottom of the bowl.

Lift leeks into a colander and drain. Rinse under running water and shake to dry. They should be thoroughly clean.

Remove the morels from the soaking liquid, squeezing them to release excess water. Chop into bite-sized pieces

In a small pot, heat stock and soaking liquid over medium heat until boiling; reduce heat to low to keep warm.

Melt butter and oil in a cast iron or other heavy-bottomed frying pan over medium heat. Once sizzling, add leeks and cook until limp but not brown, about 5 to 7 minutes. Add garlic and mushrooms and cook for another 4 to 5 minutes.

Add rice and stir to coat grains in butter and oil. Cook for 2 minutes.

Add 1/2 cup stock to the pan, stirring occasionally until liquid is fully absorbed.

Continue adding stock, 1/2 cup at a time, stirring occasionally after each addition until all the liquid is absorbed, rice is creamy in texture and still very slightly al dente. This will take 20 to 25 minutes and can’t be rushed.

Turn burner off underneath the rice and allow to sit for a couple of minutes on the cooling burner until every bit of liquid is absorbed, but not so long that the rice sticks to the pan.

Stir in butter, Parmesan, lemon zest, and salt and pepper. Serve at once as a main dish or a side. Roasted cabbage steaks with melted cheddar are a great accompaniment. Option: if cheese in two dishes is too much, leave it out of the risotto.