Corn and Snow Pea Risotto

Bring the chicken stock and bay leaf to a simmer in a medium saucepan. In a large pan, heat the olive oil over medium-high heat. Add the onions to the oil and saute for 2-3 minutes, until softened. Next add the rice and cook until opaque, about 3 minutes. Add wine and cook until absorbed, another minute or so. Then begin adding the stock, 1 cup at a time. Add each cup of stock and cook over medium heat until absorbed, stirring frequently. When the stock is absorbed into the rice, add the next cup, and continue until all of the stock is gone and risotto is cooked, about 25 minutes. Stir in the Parmesan, butter, basil, and season with salt and pepper to taste. Crumble the feta into the risotto and mix in, then sprinkle plates with more feta if desired.