Risotto with Leeks and Sugar Snaps

1. Prepare Broth and Sugar Snap Peas

Begin by bringing the broth to a boil in a saucepan. While it heats up, prepare the sugar snap peas by removing their strings. Once the broth is boiling, add the sugar snap peas and cook them for about 2 minutes. Using a slotted spoon, transfer the peas to a bowl and set aside. Keep the broth at a low simmer.

2. Cook Pancetta and Leeks

In a heavy saucepan, warm the olive oil over medium heat. Add the minced pancetta and cook for about 1 minute until it begins to render its fat. Then, add the sliced leeks and cook for about 5 minutes, stirring frequently, until they become tender and fragrant.

3. Add Rice and Wine

Add the Arborio rice to the saucepan with the leeks and pancetta. Stir it around for about 1 minute until the rice grains become opaque. Pour in the dry white wine, stirring continuously until it is fully absorbed by the rice.

4. Add Broth Gradually

Now, begin the process of adding the hot broth to the rice. Add about ¾ cup of broth at a time, stirring frequently and allowing each addition to be absorbed before adding more. This gradual addition is crucial as it helps release the starch from the rice, creating the creamy texture that defines a good risotto. Continue this process, which should take about 20 minutes, until the rice is tender but still firm to the bite, and the mixture is creamy.

5. Finish and Serve

Once the rice is cooked, stir in the cooked sugar snap peas, freshly grated Parmesan cheese, and minced tarragon. Season with coarse kosher salt and freshly ground pepper to taste. Give it a final stir to combine everything well. Serve the risotto hot, and enjoy the creamy, savory flavors with a touch of sweetness from the sugar snap peas.