Wash the morels well, dry them on paper towels, then cut them into thin slices. In a non-stick pan, cook them dry. Save the liquid from the morels, and filter it if there is still sand. Let cook for about 5 minutes, then add butter and cook on low heat for another 10 minutes. Set aside.

- Heat the broth in a saucepan.

Cook the speck (or lard in Alsatian) in a pan without oil. When it is grilled, set aside.
- Heat butter in a wok or pot. Chop the chives, sauté them in the butter. When they are translucent, add the wine. Let simmer for 3 minutes, then remove everything from the pot. Add more butter, add the rice, and mix well. When the rice is translucent, add the white wine with the shallot and the rest of the morel juice.

Then, as with any risotto, mix well and as the liquid is absorbed, add a ladle of broth and keep stirring;

- When the rice is cooked, add the cream, salt, and pepper to taste. Add the morels, and let cook gently for another 2 minutes. Serve with the speck and a little chopped chives.