Spring Risotto

• 100 g (4 oz) unsalted butter
• 2 shallots, finely chopped

The beginning of the British summer is heralded by the arrival of tender new peas. This is one of my favourite ways to use them, in a smooth, creamy purée that binds the delicate rice grains. The morels add an earthy quality to the dish.

Melt half the butter in a heavy-based saucepan, add the shallots and cook gently until tender. In a separate pan, heat the stock to simmering point. Ad