2 medium leeks
1 T. olive oil
3 c. vegetable or chicken broth
1 1/2 c. Arborio rice
1 c. water
2 c. sugar snap peas, rinsed, destrung and cut in half
3 oz. Romano cheese, finely grated
1/4 c. dry white wine
Trim the dark green ends from the leeks. Cut them in half lengthwise, leaving the root end intact. Rinse under running water, pulling apart the layers to rinse out all the dirt and grit. When clean, shake out the excess water and slice into 1/2-in. wide half-moons.
In a 3-5 quart saute pan, heat the olive oil over medium heat for 2-3 minutes. Add leeks, turn heat down to low and cover. Sweat the leeks, stirring every couple of minutes, until they are tender, 10-15 minutes.
Meanwhile, place broth and water in a small saucepan and heat slowly over medium-low heat.
When leeks are tender, remove the cover and stir in the rice. Raise heat to medium and saute rice for 2 minutes, until there is a small white dot in the middle of each grain. Ladle 1 c. broth mixture to rice and stir in. Allow rice to absorb broth mixture, stirring occasionally to keep from burning onto saucepan. When most of the liquid is absorbed, ladle another 1/2 c. broth mixture, repeating until broth is gone.
This cooking process will take at least a half hour. At about 20-minutes, add peas to rice along with a lade of broth. By the time you reach 30 minutes, you should have used up all of the broth.