Leek & Pancetta Risotto With Fine Herbes

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. 1

   Pat parsley, chervil, tarragon, 4 tablespoons oil, salt and pepper in bowl.

2. 2

   Using immersion blender, blend until smooth. Set fine herbes puree aside.

3. 3

   In pan over medium heat, saute pancetta 8 minutes.

4. 4

   Using slotted spoon, transfer to small bowl.

5. 5

   Reserve 1 tablespoon fat in pan; add 2 tablespoons oil.

6. 6

   Cook onion 7 minutes.

7. 7

   Add leeks, saute, 15-17 minutes.

8. 8

   Add garlic; cook 30 seconds.

9. 9

   Stir in rice and pancetta. Cook until rice is translucent, 2-3 minutes. Add wine; stir until absorbed, 1 minute.

10. 10

    Add broth 1/2 cup at a time; stir constantly until almost completely absorbed before adding more.

11. 11

    When rice is tender but firm to the bite, after 20-25 minutes, remove from ehat.

12. 12

    Stir in butter, cheese and fine herbes puree.

13. 13

    Season with salt and pepper.