Special Day Risotto

Step 1: In a small saucepan, bring the salted water to a boil. Add the basil and cook for 1 minute. Turn off heat and stir in 1 cup of the peas. Let stand for about 5 minutes. Drain the peas and basil and transfer to a blender or food processor. Puree until smooth. Season with salt and pepper. Set aside.

Step 2: In a small saucepan, bring the stock to a low simmer. In a large heavy saucepan, melt the butter and/or oil over medium-high heat. Add the leek and onion and saute until the leek begins to soften, 7 - 8 minutes. Add the shallot and cook for 1 - 2 minutes. Season with salt and pepper.

Step 3: Add the rice and stir until it is opaque. Add the wine and simmer, stirring, until completely absorbed. Add 2 cups of the hot stock and simmer until absorbed by the rice, stirring often. Continue to add the stock in a 1/2-cup increments, stirring constantly, until each addition is absorbed. When all the stock has been added, the rice should be almost al dente (firm but cooked through).

Step 4: Stir in the puree and the remaining peas. Cook and stir until the peas are just cooked through and the rice is al dente, 2 - 3 minutes.

Step 5: Remove from heat and stir in the goat cheese and tarragon. Taste to adjust the seasoning.

Step 6: To serve, divide the risotto among warmed pasta or shallow soup bowls. Garnish the rims of the bowls with cherry tomatoes.