Morel And Sweet Pea Risotto

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1 cup dried morels (1 ounce) or 1/2 pound fresh morels, lightly rinsed

Boiling water

6 tablespoons unsalted butter

Salt and freshly ground pepper

10 cups chicken stock or canned low-sodium broth

1 large onion, finely chopped

3 cups Italian rice for risotto, preferably carnaroli

2 teaspoons coarsely chopped fresh thyme

1 tablespoon finely chopped fresh sage

1 1/2 cups dry white wine

2 cups fresh or thawed frozen peas

1 cup freshly grated Parmigiano-Reggiano cheese

7 ounces fresh goat cheese, crumbled

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