INGREDIENTS:
1 cup Parsley, fresh flat leaf
1/4 cup Chervil, fresh and chopped
1 to 2 Tbs Terragon, fresh and chopped
6 Tbs Olive Oil
tt Kosher salt
tt Pepper, freshly ground
3 oz Pancetta, diced
1/2 ea Yellow Onion, chopped
4 ea Leeks, white and light green portions, rinsed well and thinly sliced
3 ea Galic Cloves, minced
1 1/2 cups Arborio Rice
1/2 cup White Wine, dry
6 cups Chicken Broth, warmed
2 Tbs. Butter, unsalted, cut into 2 pieces
1/2 cup Parmigiano-Reggiano cheese, grated
INSTRUCTIONS:
Put the parsley, chervil, tarragon, 4 Tbs. of the olive oil, salt and pepper in the bowl. Using an immersion blender, blend until a smooth paste forms. Alternatively, puree the ingredients in a stand blender. Set the fines herbes puree aside.
In a saute pan or a risotto pan over medium heat, sauté the pancetta until crisp, about 8 minutes. Using a slotted spoon, transfer the pancetta to a small bowl. Pour off all but 1 Tbs. of the fat from the pan and add the the remaining 2 Tbs. oil. Add the onion and cook, stirring occasionally, until softened, about 7 minutes. Add the leeks and cook, stirring occasionally, 15 to 17 minutes. Add the garlic and cook for seconds.
Add the rice and pancetta and stir well. Cook, stirring, until the rice is translucent, 2 to 3 minutes. Add the wine and stir until it is absorbed, about 1 minute. Add the broth 1/2 cup at a time, stirring constantly until it is almost completely absorbed before adding more.
When the rice is tender but firm to the bite, after 20 to 25 minutes, remove the pan from the heat. Stir in the butter, cheese and fines hermes puree, and season with salt and pepper. Serve immediately. Serves 4-6.
Hellum's Kitchen 