2 qts. Chicken stock
coarse salt to taste
1c. fresh or frozen petite peas
4 small leeks, white and light green, sliced on the diagonal, rinsed and drained
3 T. olive oil
2 t. finely chopped garlic
½ c. diced onion
1 t. ground coriander
1 lb. (2 cups) Canaroli or Vialone Nano rice
½ c. dry white wine
12 to 14 large shrimp, peeled and deveined
Freshly ground black pepper to taste
2 T. unsalted butter
¼ c. heavy cream
4 t. freshly squeezed lemon juice
¼ c. chopped Italian parsley
¼ c. chopped chervil leaves
Pour the stock into a saucepan and bring it to a simmer over medium heat. Keep at low simmer.
Blanch peas for two minutes and then transfer to iced water to stop cooking. Add leeks to the boiling water and cook until tender, two minutes. Shock in ice water and set vegetables aside.
Warm 2 T. oil in large, heavy bottomed pot set over med. Heat. Add onions and sauté for 2 min. Add garlic and coriander and cook another minute. Add rice and sauté until coated with fat and glossy. Add wine and cook, stirring until it is almost completely absorbed (about 3 minutes).
Add stock, a cup at a time, stirring until absorbed. The rice should be firm yet cooked through in 18 to 20 min.
Meanwhile, heat 1 T. oil over medium heat. Season shrimp with s & p and add to the pan, sautéing until pink, about 3 minutes. Add peas, leeks and shrimp to the risotto. Stir in the butter and cream, lemon juice, parsley and chervil. Serves 4