Over medium heat in large, heavy bottomed pot, melt 1 tbsp butter and olive oil, add leeks and cook 3-5 minutes until tender.
Add garlic and cook 1 minute longer. Add rice and coat with fat until completely covered, continue to stir and cook until rice becomes slightly translucent and smells toasted.
Add wine 1/4 cup at a time and stir until absorbed completely and cook 1-2 minutes longer.
Add stock 1/4 cup at a time, again stirring until completely absorbed each time. Continue process ensuring you stir constantly and keep rice from sticking to bottom of pot (you may need to adjust heat slightly), until rice is cooked to your liking.
Stir in peas, add in 1 tbsp of butter and stir to combine.
Remove from heat, stir in lemon juice and chopped pea shoots. Season to taste with salt.
Serve topped with pancetta and more pea shoots for garnish. Serve immediately.
|1 Clove||Garlic, minced|
|2 tbsp||Butter, divided|
|1 tbsp||Olive Oil|
|2 Cups||Arborio Rice|
|1/2 Cup||White Wine|
|5-6 Cups||Vegetable or Chicken Stock, heated|
|1 Cup||Spring Peas|
|Juice of half a Lemon|
|1 Cup||GoodLeaf Pea Shoots, roughly chopped|
|1/4 Cup||Cooked and Crumbled Pancetta|