the goods:
2 leeks, white and light-green parts only
78-96 ounces chicken broth
5 slices bacon, cut crosswise into strips
2 and 1/2 cups Arborio rice
1 cup dry white wine
3/4 cups frozen peas
1/2 cup grated Parmesan, plus more for serving
1 to 2 tablespoons fresh lemon juice
Halve leeks lengthwise; rinse thoroughly. Pat dry; thinly slice.
In a saucepan, bring broth to a simmer over medium.
Meanwhile, in a large, dutch oven or heavy pot, cook bacon over medium, stirring until lightly browned but not crisp, 5 minutes. Add leeks; cook, stirring, until softened, 2 minutes. Increase heat to medium-high. Add rice and cook, stirring, until translucent around edges, 1 minute.
Add wine and stir until evaporated, about 2 minutes. Add 1 cup broth. Reduce heat to medium-low and cook, stirring, until broth is absorbed, about 2 minutes.
Repeat process, gradually adding broth, until rice is al dente and risotto is creamy, about 35 minutes. Stir in peas.
Remove pot from heat and stir in Parmesan. Cover and let stand 2 minutes.
Season risotto with lemon juice, salt, and pepper. Serve topped with grated and shaved Parmesan.
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