Step by step recipe:

1. 1 hour
   Rehydrate 60 g dried morels, set aside the mushrooms "jus" (juice) you got.
2. 5 min.
   Meanwhile, Prepare 1 onion and chop finely.
   
   Set aside.
3. 3 min.
   Prepare the stock for the risotto: Pour 350 ml into a large jug, add the same quantity of morel "jus" (from Step 1), then add 1 chicken stock cube diluted in 350 ml water.
   
   Mix.
4. 2 min.
   Pour 5 tablespoons olive oil into a large casserole or saucepan on medium heat. When really hot, add the chopped onion, salt and pepper.
   
   Cook for 1 minute without colouring.
5. 3 min.
   Tip in 300 g rice all at once and stir frequently until the rice turns translucent, or "pearls".
6. 
   Pour in a little stock and stir frequently until the rice has absorbed all the liquid.
   
   Repeat this process a number of times until all the stock has been used up.
7. 30 min.
   The rice should be fully cooked and the risotto still quite "wet".
8. 4 min.
   Melt 30 g butter in a frying pan on medium heat and add the morels.
   
   Sauté them in the butter for a few minutes...
9. 1 min.
   ...then add to the risotto. Mix well.
10. 2 min.
    Cut the top rind off ½ Mont d'Or cheese.
11. 3 min.
    Spoon the cheese out of its rind and add to the risotto.
    
    Mix well and stir until the cheese is melted.
12. 
    Your morel risotto with Vin Jaune and Mont d'Or is ready - enjoy!