Heat the Ghee, or butter, and the olive oil and saute the rice and onions, until onions are soft and rice is semi transparent.
Add the morels and some pepper. Cook for 18-20 minutes, adding heated chicken stock two cups at a time, and stirring often, until rice is al dente.
The more you stir, the creamier the dish will be. Let the dish get dry for the last couple of minutes, stirring constantly to avoid sticking.
Add 1 cup of freshly grated Pecorino Romano or Grana Padano cheese.
Add 1/2 cup of heavy cream
Add sea salt to taste, another grind of fresh pepper and serve with shavings of cheese on top.
-Submitted by Mae C-D, San Diego, CA