Heat 1 cup vegetable broth in a 1-quart saucepan over medium-high heat to a boil. Add half the dried mushrooms. Remove the saucepan from the heat and let stand for 15 minutes or until the mushrooms are rehydrated. Drain and coarsely chop the mushrooms.
Heat 1 tablespoon oil in a 1-quart saucepan over medium heat. Add half the onion and cook until golden brown, stirring occasionally. Stir in the rehydrated mushrooms, vinegar, sugar and honey and heat to a boil. Cook for 10 minutes or until the liquid is evaporated. Remove the saucepan from the heat and let cool to room temperature. Season with the black pepper. Set the morel confiture aside.
Heat the remaining vegetable broth in a 1-quart saucepan over medium-high heat to a boil. Add the remaining dried mushrooms, the thyme sprig and garlic. Remove the saucepan from the heat and let stand for 10 minutes. Strain the morel tea through a double layer of cheesecloth or thick paper towels into a medium bowl. Discard the solids. Set the morel tea aside.
Stir the flour and 1/4 cup cheese on a plate. Coat the fish with the flour mixture.
Heat 4 tablespoons oil in a 12-inch skillet over medium-high heat. Add the fish and cook for 15 minutes or until it's golden brown on both sides and flakes easily when tested with a fork. Remove the fish from the skillet and keep warm.
Heat the remaining oil in a 2-quart saucepan over medium heat. Add the remaining onion and cook until tender, stirring occasionally.
Add the rice to the saucepan and cook and stir for 2 minutes. Add 1/2 cup chicken broth and cook and stir until it's absorbed. Add the remaining chicken broth, 1/2 cup at a time, stirring until the broth is absorbed before adding more. Stir in the peas, fresh mushrooms, butter, remaining cheese and chives in with the last broth addition.
Place about 1/2 cup risotto into each of 4 shallow bowls. Top each with 1 piece fish, about 1 tablespoon morel confiture and about1/3 cup morel tea.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	582.46 Kcal (2439 kJ)
Calories from fat	341.81 Kcal
		% Daily Value*
Total Fat	37.98g	58%
Cholesterol	55.4mg	18%
Sodium	1300.76mg	54%
Potassium	165.28mg	4%
Total Carbs	42.95g	14%
Sugars	10.38g	42%
Dietary Fiber	2.36g	9%
Protein	15.55g	31%
Vitamin C	9.8mg	16%
Vitamin A	0.1mg	5%
Iron	1.8mg	10%
Calcium	162.5mg	16%

Amount Per 100 g
Calories	121.27 Kcal (508 kJ)
Calories from fat	71.17 Kcal
		% Daily Value*
Total Fat	7.91g	58%
Cholesterol	11.54mg	18%
Sodium	270.83mg	54%
Potassium	34.41mg	4%
Total Carbs	8.94g	14%
Sugars	2.16g	42%
Dietary Fiber	0.49g	9%
Protein	3.24g	31%
Vitamin C	2mg	16%
Iron	0.4mg	10%
Calcium	33.8mg	16%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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