Step 1

• Heat the stock in a small saucepan, and keep warm over the stovetop.
• Step 2
• Heat 2 tablespoons butter in a small saucepan over medium-high heat. Add the morels, and toss to evenly coat in the butter. Season lightly with a pinch of salt. Sauté for 5-7 minutes, or until soft and tender. Remove from heat, and set aside.
• Step 3
• In a large sauté pan, heat the remaining 2 tablespoons butter over medium heat. Add the ramps and sauté for 2-3 minutes. Add to the saucepan with the mushrooms.
• Step 4
• Melt 2 tablespoons butter in a large saucepan, add the rice, and stir to coat, seasoning with a pinch of salt. Add the wine and cook while stirring until absorbed.
  
• Step 5
• Add the hot stock one ladleful at a time, continually stirring (you may not need all the stock).

  After 15-20 minutes, the rice should have some bite to it—it should be about 3 minutes from being finished (at which point the rice is cooked but toothsome; not soft or mushy).
  
• Step 6
• Add the morels, ramps, and the English peas, along with about half a ladleful of stock, stir to combine, and cook for about 2 minutes.

  At this point, the rice should be at the perfect consistency, and should have enough liquid that it will almost run on a plate. If needed, add more stock to achieve this consistency.
  
• Step 7
• Remove from heat, and stir in the Parimgiano-Reggiano cheese, lemon zest, and parsley. Serve immediately.