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In a saucepan over medium heat, melt butter and sauté diced shallot until soft. About 3-5 minutes
Add rice and sauté for about 30 seconds, stirring constantly
Add chicken broth (adjust the amount of broth and time you'll need based on the cooking instructions for your rice) and bring to a boil. Cover, reduce heat, and allow to simmer until broth is absorbed. About 20-25 minutes based on your rice. Remove from heat and let sit another 5 minutes before seasoning with salt and pepper
Meanwhile, in a large skillet over medium heat, warm olive oil until hot and add morels, rosemary, thyme and dry white wine. Season with salt and pepper and cook until mushrooms are browned and wine is reduced. About 10-12 minutes
When rice is done, fluff with fork and mix in mushrooms. Garnish with chives and pea tendrils