Pour 3 cups boiling water into a bowl with the morel mushrooms and let sit for 30 minutes. Once soaked, strain from water and chop but reserve water.
Heat a large frying pan over a medium-high setting and add your butter, garlic, and onions. Once the onions become translucent about 2-3 minutes. Then, add your mushrooms and stir fry for another 5 minutes. Once ready, set aside.
In the same pan, add the stock from the mushrooms and rice and bring to a low simmer then lower to a medium-low setting. Stir frequently with a wooden spoon.
When the liquid from the morels has evaporated, add 1/2 cup of hot stock to the rice and stir well. The key to making great risotto is to constantly stir. As each 1/2 cup of stock is absorbed, add another until there is no more liquid left and the rice is tender (about 25 minutes).
Add the grated cheese and mushrooms and stir to incorporate. Add the chopped parsley and serve immediately. Unfortunately, this does not keep well in the fridge so make just enough.