Leek and Pancetta Risotto with fine herbs.
Pat Moran
If you like Risotto and you’re bound to love this recipe.
ingredients
- 1 cup fresh flat leaf parsley leaves
- 1/4 cup chopped fresh chervil
- 2 tablespoons chopped fresh tarragon
- 6 tablespoons olive oil
- salt and freshly ground pepper to taste
- 3 ounces pancetta, diced
- 1/2 yellow onion, chopped
- 4 leeks, white and light green portions, rinsed well and thinly slice
- 3 garlic cloves, minced
- 1 1/2 cups Arborio rice
- 1/2 cup dry white wine (I do not use the wine when I fix his recipe)
- 6 cups chicken broth, warmed
- 2 tablespoons unsalted butter, cut into 2 pieces
- 1/2 cup grated Parmigiano-Reggiano cheese
directions
- 1
Put parsley, chervil , tarragon, 4 tablespoons olive oil, salt and pepper in a bowl. Using immersion blender,(or a food prosseser) untill smooth. Set fine herbs puree of aside.
- 2
In a skillet and over medium heat, saute pancetta eight minutes. Using slotted spoon, transfer to small bowl. Reserve one tablespoon fat in pain, add two tablespoons oil. Cook onions seven minutes. Add leeks, saute 15-17 minutes. Add garlic, cook 30 seconds.
- 3
Stir in rice and Pancetta. Cook until rice is translucent, 2-3 minutes. Add wine, stir until absorbed. One minute. Add broth 1/2 cup at a time, stir constantly until almost completely absorbed before adding any more. When rice is tender but firm to bite, after 20-25 minutes, remove from heat stir in butter, cheese and fine herbs puree. Season with salt and pepper
notes
Take your time and don't rush this recipe.
Source: Pat Moran
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