Lemon Risotto with peas, tarragon and leeks

By chris5863

Ingredients

• 1 eup fresh green peas
• 4 cups Homemade Chicken Stock
• (page 190)
• 2 tablespoons extrawvirgin olive oil
• 1112 cups ' inely chopped leek (about 2)
• 112 cup chopped shallots
• 1 cup uncooked Carnaroli or Arborio
• r ic e or other medium-grain rice
• 3 tablespoons dry white wine
• 112 cup (2 ounces) grated fresh
• ParmigianowReggiano cheese
• 1 teaspoon grated lemon rind
• 2 tablespoons fre sh lemon juice
• '12 teaspoon salt
• 118 teaspoon freshly ground black
• pepper
• 2 tablespoons chopped fresh tarragon
• 1 tablespoon butter

Preparation

Step 1

1. Bring a small saucepan ofwater to
a boil. Add peas; boil I minute. D rain
and rinse with cold wat er; drain well.
Bring H omem ade Chicken Stock to
a simmer in a small saucepan (do not
bo il). Keep warm over low heat .
2. H eat oil in a large sauc epan over
medium heat. Add leek and shallots
to pan; cook 7 minu tes or until tender,
stirring frequently.Add rice; cook I
minute, sti rring constantly.Add wine;
cook 30 seconds or until the liqu id is
nearly absorbed, sti rring constantly. Stir
in 1 cup stock; coo k 4 minutes or until
the liquid is nearly absorbed, stirr ing
constantly. Add remaining stock,%cup
at a time, stirring const antly un til each
portion of stock is absorbed before
adding the next (about 25 minutes
total). Stir in peas; cook I minute . Stir
in cheese, rind, juice, salt, and pepper.
Remove from heat; stir in tarragon and butter, Yield : 8 servings {serving
siz e: about 1;2 cup }.