Lemon Risotto with Peas, Tarragon, and Leeks

Ingredients

• 1 cup arborio rice medium-grain uncooked
• 0.1 teaspoon pepper black freshly ground
• 1 tablespoon butter 
• 4 cups chicken stock see homemade
• 3 tablespoons cooking wine dry white
• 2 tablespoons tarragon fresh chopped
• 1 cup peas fresh green
• 1.5 cups leek finely chopped ( 2)
• 2 tablespoons juice of lemon fresh
• 1 teaspoon lemon rind grated
• 2 tablespoons olive oil extra-virgin
• 2 ounces parmigiano-reggiano cheese fresh grated
• 0.5 teaspoon salt 
• 0.5 cup shallots chopped

Equipment

• frying pan
• sauce pan

Directions

1. Bring a small saucepan of water to a boil.
2. Add peas; boil 1 minute.
3. Drain and rinse with cold water; drain well. Bring Homemade Chicken Stock to a simmer in a small saucepan (do not boil). Keep warm over low heat.
4. Heat oil in a large saucepan over medium heat.
5. Add leek and shallots to pan; cook 7 minutes or until tender, stirring frequently.
6. Add rice; cook 1 minute, stirring constantly.
7. Add wine; cook 30 seconds or until the liquid is nearly absorbed, stirring constantly. Stir in 1 cup stock; cook 4 minutes or until the liquid is nearly absorbed, stirring constantly.
8. Add remaining stock, 1/2 cup at a time, stirring constantly until each portion of stock is absorbed before adding the next (about 25 minutes total). Stir in peas; cook 1 minute. Stir in cheese, rind, juice, salt, and pepper.
9. Remove from heat; stir in tarragon and butter.