Step 1

Put chicken stock in a pot and bring to boil. Reduce to a simmer and hold while you make the risotto.

Step 2

Steam the beans in a pot of water with a vegetable steamer 2 -3 minutes until al dente. Beans should be still be crisp. Remove beans and plunge into a cold water bath to halt cooking process. When beans are cool remove from the water, dry, chop into bite-size pieces and set aside. Beans can be cooked up to a day in advance.

Step 3

In a large heavy-bottomed pan, such as a Dutch oven, melt the butter and olive oil together. When hot add the leeks, shallot and garlic. Saute for a couple minutes, stirring. Add the rice and stir to coat each grain in the hot fat. Cook the rice, while continuing to stir for 2 - 3 more minutes, until the outside of the grains are translucent and the inside of the grain is an opaque white. Add the wine and stir to absorb.

Step 4

Begin adding the stock in 1/2 - 3/4 cup increments. Add each increment of stock, and stir to combine until the last increment of liquid is absorbed, then add another. Continue until the rice is al dente. Add beans, lemon zest, lemon juice and dill and stir to combine.

Step 5

Remove the risotto from the heat and vigorously stir in cheese and 2 tablespoons of butter. The additional butter is optional, but it finishes the risotto very nicely.