Preheat the oven to 350

Bring a medium pot of salted water to a boil over high heat. Blanch the peas for 1-2 minutes until bright green. Remove to a bowl of ice water to stop the cooking. Take 2 cups of the water and place in a small bowl with the dried morel mushrooms. Let the mushrooms soak for 10 minutes. Remove the peas from the ice water and slice on the diagonal into 3-4 strips, set aside. Remove the mushrooms from the water and roughly chop, set aside.

In a dutch oven, heat the gremolata oil over medium high heat. Add the chopped mushrooms, white parts of the spring onions, and the garlic. Sauté until just fragrant, 1-2 minutes. Add the spice mixture and the arborio rice and sauté until the rice begins to turn translucent, 3-4 minutes. Deglaze the pan with the grapefruit balsamic, let it simmer until the pan is almost dry. Add 4 cups of the stock, cover and place in the preheated oven for 45 minutes until most of the liquid is absorbed.

Remove from the oven. Stir in the remaining stock, parmesan cheese, crème fraiche, reserved snap peas, green parts of the spring onions and mint.

Taste for seasoning and serve hot.