Risotto With Pesto and Peas

Ingredients

• 1 cup arborio rice 
• 0.8 cup ham diced
• 0.5 cup cooking wine dry white
• 4 servings kosher salt 
• 3  leeks light white green thinly sliced and parts only
• 1 cup mozzarella balls fresh diced
• 0.5 cup parmesan grated
• 1 cup peas frozen thawed
• 0.8 cup pesto prepared
• 2 tablespoons butter unsalted

Equipment

• bowl
• sauce pan
• slotted spoon

Directions

1. Make the broth: Bring 6 cups water and 1 teaspoon salt to a simmer in a medium saucepan over medium heat.
2. Add the leeks and cook until tender, 3 to 4 minutes; remove with a slotted spoon to a bowl. Adjust the heat to keep the broth at a gentle simmer.
3. Meanwhile, heat 1 tablespoon butter in a wide saucepan over medium-high heat.
4. Add the rice and cook, stirring, 1 minute.
5. Add the wine and cook, stirring, until almost evaporated, about 1 more minute.
6. Add 2 cups of the hot leek broth to the rice; cook, stirring occasionally, until almost absorbed, about 6 minutes (adjust the heat to keep the risotto at a simmer).
7. Add 1 more cup broth and cook, stirring, until almost absorbed, about 5 more minutes.
8. Add the leeks, peas and 1 more cup broth and cook, stirring, until almost absorbed, about 5 more minutes. Taste the rice: If it is not fully cooked, add a little more broth and continue to cook, stirring, until al dente.
9. Stir in the ham and remaining 1 tablespoon butter.
10. Remove from the heat; stir in 2/3 cup pesto, the mozzarella and Parmesan. Season with salt. Divide among bowls and top with the remaining pesto.
11. Photograph by Antonis Achilleos