Leek & Pancetta Risotto With Fine Herbes |
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Prep Time: 15 Minutes Cook Time: 25 Minutes |
Ready In: 40 Minutes Servings: 6 |
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Found the recipe in a William Sonoma magazine and sounds good. I haven't tried it yet and have never made risotto but want to try this. Sounds creamy with lots of flavor. If you try it before me, let me know. Ingredients:
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, white and light green portions, rinsed well and thinly sliced |
3 garlic cloves, minced |
1 1/2 cups arborio rice |
1/2 cup dry white wine |
6 cups chicken broth, warmed |
2 tablespoons unsalted butter, cut into 2 pieces |
1/2 cup parmigiano-reggiano cheese, grated |
Directions:
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.
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