Make the risotto
Prepare the leeks for the risotto and crispy fried leeks. Using only the white bottom half of the leeks, slice both ends off and slice it lengthwise down the center. Then slice into thin half moons
Add the leeks to a bowl full of cold water and soak for 1-2 minutes while swishing them around. Dump them into a colander, rinse, drain then dry with a paper towel
Heat a large soup pot or Dutch oven over low - medium heat and add the olive oil. Add the leeks to the pot and sprinkle with a pinch of salt. Cook the leeks about 5 minutes, stirring occasionally.
While the leeks are cooking, shave the asparagus using a potato peeler. Snap the bottom ⅓ off the asparagus and shave as much as you can off of each stalk. Whatever is left of the stalk can be chopped small and used in the risotto, discarded or saved for something else.
Heat up the chicken stock on the stove in a sauce pan. Keep at a simmer or just below
Add the Arborio rice and 1 tsp of salt to the pot and toast for 3 minutes, stirring occasionally.
Add the white wine and stir up all the bits off the bottom of the pan
Add one cup of the stock to the Arborio rice and stir frequently. Add in the parmesan rinds at the same time
Continue adding stock 1 cup at a time and stirring occasionally until all liquid is added and rice is al dente
Once you reach that point then add the asparagus and peas, stirring occasionally for 1 minute
Add the Romano cheese and stir until fully incorporated
Add the butter and stir until melted
Add the juice of half a lemon and stir. Turn off heat and set to the side while finishing the scallops and leeks