Soak the dried morel mushrooms in hot water according to the package instructions for about 30 minutes.

Drain them, strain the soaking liquid, and set it aside.

Rinse the morel mushrooms thoroughly under cold water, then squeeze out any excess moisture.

Heat 2 tablespoons of olive oil in a frying pan and sauté the chanterelle mushrooms until all the liquid has evaporated.

Remove them from the pan and set aside.

In the same pan, heat another 2 tablespoons of olive oil and sauté the morel mushrooms and minced garlic for about 3 minutes.

Add the chanterelle mushrooms, 5 tablespoons of the reserved soaking liquid, and heat through.

Keep the mushroom mixture warm.

In a saucepan with a thick bottom, heat the remaining 3 tablespoons of olive oil and sauté the chopped shallots for about 3 minutes.

Add the risotto rice and cook, stirring, for about 2 minutes until the rice becomes translucent.

Pour in the white wine and let it evaporate.

Gradually add the remaining soaking liquid and chicken broth to the rice, cooking the risotto for 20-25 minutes until it’s tender.

Stir in the mushroom mixture and butter, then season with salt and freshly ground pepper.

Place a serving ring (approximately 10 cm in diameter) on a plate and fill it with 1/4 of the risotto mixture.

Press gently and remove the ring carefully.

Repeat to make 3 more tartlets.

Shave Parmesan cheese over the top of each tartlet and garnish with sliced spring onions.

Serve with a side of green salad.