You want to start by soaking the morels in hot water for 15 minutes, drain and make sure you have removed any dirt/grit from them.
Then assemble all your ingredients together like above. Maybe not exactly like that, but you get the idea. You need them ALL right there beside you.
Heat the olive oil in a large pot.
Add the morels and your two cups of mixed mushrooms and saute over medium heat until they are softened right up.
Add in the white wine and cook until "au sec" , meaning you are going to dry the mixture right up. You don't want any excess moisture at this point. This step took the longest for me, mushrooms have so much liquid in them and you have to reduce that as well as the wine.
Once that has been achieved, add in the rice and stir it in.
Add in one cup of chicken stock and simmer until the liquid is absorbed. Repeat with the remaining two cups of stock, one at a time.
When cooking it is best to stir in a figure eight pattern, which some find hard to consistently keep up. I prefer it as it helps to keep me slightly entertained. It takes a long, long time to make this. Entertain yourself by stirring in the figure eight pattern. Keep on stirring. And stirring.
When you have reached the "done"stage, blend in the cream, 2 tbsp of butter then serve. Garnish with the basil on the side and parmesan on top.