Leek & Pancetta Risotto With Fine Herbes

Total Time: 40 mins Preparation Time: 15 mins Cook Time: 25 mins

Ingredients

• Servings: 4
• 1 cup flat leaf parsley, fresh
• 1/4 cup chervil, fresh, chopped
• 2 tablespoons tarragon, fresh, chopped
• 6 tablespoons olive oil
• 1/4 teaspoon salt and pepper (to taste)
• 3 ounces pancetta, diced
• 1/2 yellow onion, chopped
• 4 leeks, and light green portions, rinsed well and thinly sliced
• 3 garlic cloves, minced
• 1 1/2 cups arborio rice
• 1/2 cup dry wine
• 6 cups chicken broth, warmed
• 2 tablespoons unsalted butter, cut into 2 pieces
• 1/2 cup parmigiano-reggiano cheese, grated

Recipe

• 1 pat parsley, chervil, tarragon, 4 tablespoons oil, salt and pepper in bowl.
• 2 using immersion blender, blend until smooth. set fine herbes puree aside.
• 3 in pan over medium heat, saute pancetta 8 minutes.
• 4 using slotted spoon, transfer to small bowl.
• 5 reserve 1 tablespoon fat in pan; add 2 tablespoons oil.
• 6 cook onion 7 minutes.
• 7 add leeks, saute, 15-17 minutes.
• 8 add garlic; cook 30 seconds.
• 9 stir in rice and pancetta. cook until rice is translucent, 2-3 minutes. add wine; stir until absorbed, 1 minute.
• 10 add broth 1/2 cup at a time; stir constantly until almost completely absorbed before adding more.
• 11 when rice is tender but firm to the bite, after 20-25 minutes, remove from ehat.
• 12 stir in butter, cheese and fine herbes puree.
• 13 season with salt and pepper.