Risotto With Peas and Sausage

Preparation

1. Step 1

   Place stock in a saucepan and keep on low heat.

2. Step 2

   Heat oil in a separate heavy 3-quart saucepan. Add leeks and garlic and sauté on medium-low until leeks are translucent. Stir in sausage or veal, if using. Cook 2 to 3 minutes. Add in rice and cook a few minutes, stirring, until grains start to whiten. Add wine and cook until it’s nearly evaporated.

3. Step 3

   Add a ½ cup of the warm stock and the peas. Stir and cook at a steady simmer until the stock has nearly evaporated. Add another ½ cup of the stock, stir from time to time until it’s nearly evaporated. Keep this up until the rice is almost al dente, the peas are tender and there’s only a little stock left. Season to taste with salt and pepper. Fold in lemon zest and remaining stock; the result should be creamy. Cook another minute or two. Fold in butter.

4. Step 4

   Divide risotto among 4 to 6 shallow soup plates. Top each portion with cheese and chives. Serve.