Leek, Pancetta and Porcini Risotto With Herbs

Ingredients

For herb mixture

• 1 cup fresh flat leaf parsley
• 1/2 cup fresh dill
• 1/2 cup fresh coriander
• 4 tablespoons olive oil
• salt and pepper

For risotto

• 2 leeks, both white and green parts, thinly sliced
• 1 small onion, chopped
• 100 g pancetta, diced
• 3 garlic cloves, minced
• 20 g dried porcini mushrooms, soaked in
• 1 cup warm water, and diced liquid preserved (soak for about 30 mins)
• 1 1/2 cups arborio rice
• 4 cups chicken stock or vegetable stock
• 1/2 cup dry white wine
• 2/3 cup parmigiano-reggiano cheese, grated

Directions

1. 1

   Combine parsley, dill, coriander, olive oil, salt and pepper in bowl and puree in an immersion blender until smooth. Put the puree aside.

2. 2

   Sauté pancetta in a heavy-bottom pan for 6-8 minutes.

3. 3

   Add onion and garlic, sauté for another 5 minutes or so.

4. 4

   Add leeks and porcini mushrooms. Cook for another 15 minutes.

5. 5

   Stir in rice, cook until translucent, 2-3 minutes. Add wine, stir until absorbed.

6. 6

   Add mushroom liquid and chicken stock, about 1/2 cup at a time, stir constantly until almost completely absorbed before adding more.

7. 7

   When all stock is absorbed (or when rice is tender but firm to the bite), remove from the heat.

8. 8

   Stir in grated parmigiano and the herbs puree. Season with salt and pepper.