Begins by rehydrating the mushrooms, if they are dehydrated. Strain the liquid that the mushrooms rehydrated in and add it to the chicken stock. Simmer stock over low heat next to your skillet.
Add 1 tablespoon of truffle oil to a large, deep pan and heat over medium heat. Sauté Morel mushrooms for one minute. Add prawns and wine and cook for a few minutes or until the prawns are pink. Remove pan contents and set aside until needed.
Add the remaining truffle oil to the pan and sauté onions until soft. Melt butter in the pan then add Arborio rice. Toast rice for a minute or two, then add minced garlic. Stir until fragrant, then pour 1 ladleful of hot stock over rice and stir.
Cook risotto over low to medium heat for 15 minutes. Add more stock as it gets absorbed into the rice while you continue to stir.
Add shrimp, mushrooms, salt, and white pepper. Add additional stock as needed and continue to stir for another 5 to 10 minutes, or until the rice is tender and creamy and most of the liquid is absorbed.
Mix in crumbled cheese and peas. For extra creamy risotto, add ¼ cup of half and half or heavy cream. Stir the mixture vigorously for a few minutes at the end then allow to thicken for a minute or two before serving.