Lemon Tarragon Risotto

Ingredients

• 1 cup fresh sweet peas, blanced 1 minute
• 6 cups chicken stock, reduced to 4 if store bought, unsalted
• 2 tbsp olive oil
• 2 medium leeks, finely chopped
• ½ cup shallots, chopped fine
• 1 cup Arborio Rice
• 3 tbsp dry white wine
• ¼ cup Parmigiano-Reddiano, grated
• ¼ cup Grana Padano Cheese, grated
• 1 tsp lemon zest
• 2 tbsp lemon juice, fresh squeezed
• ½ tsp kosher salt
• ¼ tsp Madagascar Black Peppercorns, fresh ground
• 2 tbsp fresh tarragon, chopped
• 2 tbsp unsalted butter
• 3 glasses Pinot Noir