LEEK AND PANCETTA RISOTTO
Steps:
- Put the parsley, chervil, tarragon, 4 Tbs. of the olive oil, salt and pepper in a bowl. Using an immersion blender, blend until a smooth paste forms. Set the fines herbes puree aside. In a sauté 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 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 30 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 herbes puree, and season with salt and pepper. Serve immediately. Serves 4 to 6
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Bashir Bashka
[email protected]Yum!
Tori Lynn
[email protected]I'm not a huge fan of risotto, but this recipe changed my mind. The leek and pancetta added so much flavor and richness to the dish. The risotto was cooked perfectly and had a lovely creamy texture. I'll definitely be making this again!
Wilhelmina Kandole
[email protected]This recipe was easy to follow and the risotto turned out delicious. I used vegetable broth instead of white wine and it still had a lovely flavor. The leeks and pancetta added a nice savory note, while the Parmesan cheese added a touch of richness.
Uchenna Njoku
[email protected]The leek and pancetta risotto was a delightful surprise. I was skeptical about the combination of leeks and pancetta, but it worked beautifully. The leeks added a subtle sweetness, while the pancetta provided a salty and smoky flavor. The risotto was
Ryan Mahana
[email protected]This risotto was a hit at my dinner party. The creamy texture and rich flavors were a crowd-pleaser. I especially loved the crispy pancetta bits, which added a nice textural contrast to the dish. Will definitely be making this again!
hossein mobarok
[email protected]I substituted white wine with vegetable broth and it turned out amazing! The risotto was creamy and packed with flavor. The leeks and pancetta added a lovely savory note, while the Parmesan cheese added a touch of richness. Highly recommend this reci
Filimony Samweli
[email protected]I love how easy this recipe was to follow. Even as a beginner cook, I was able to create a delicious and impressive dish. The risotto turned out creamy and flavorful, with just the right amount of bite. Definitely a keeper!
Dennis Scott
[email protected]This leek and pancetta risotto was a real treat. The leeks added a subtle sweetness, while the pancetta provided a salty and smoky flavor. The Parmesan cheese added a touch of umami that brought the dish together perfectly. Will definitely make it ag
Pravin Kumar Singh
[email protected]I've tried many risotto recipes, but this one takes the cake. The combination of leeks, pancetta, and Parmesan cheese was pure genius. The risotto had a luscious texture and an incredibly flavorful profile. Highly recommended!
john koomson
[email protected]Wow! This risotto was simply divine. The leeks and pancetta added a savory depth of flavor, while the Parmesan cheese provided a nutty richness. The rice was cooked to perfection, with a slight bite that complemented the creamy sauce.
Olamide Owolabi
[email protected]This leek and pancetta risotto was a delightful culinary experience. The flavors of the leeks, pancetta, and Parmesan cheese blended harmoniously, creating a rich and satisfying dish. The Arborio rice cooked perfectly, resulting in a creamy and al de