For best results when making risotto, use a wide pan with curved sides so the grains can be stirred easily, with none left behind in the corners. A rounded spoon with a hole in the middle prevents the rice from clumping together when stirred.
Recipe courtesy of Williams-Sonoma
- 1 cup fresh flat-leaf parsley leaves
- 1/4 cup chopped fresh chervil
- 1 to 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 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 grated Parmigiano-Reggiano cheese
- 1 Put the parsley, chervil, tarragon, 4 tablespoons 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.
- 2 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 tablespoon of the fat from the pan and add the remaining 2 tablespoons oil.
- 3 Add the onion and cook, stirring occasionally, until softened, about 7 minutes.
- 4 Add the leeks and cook, stirring occasionally, 15 to 17 minutes. Add the garlic and cook for 30 seconds.
- 5 Add the rice and pancetta and stir well. Cook, stirring, until the rice is translucent, 2 to 3 minutes.
- 6 Add the wine and stir until it is absorbed, about 1 minute.
- 7 Add the broth 1/2 cup at a time, stirring constantly until it is almost completely absorbed before adding more.
- 8 When the rice is tender but firm to the bite, after 20 to 25 minutes, remove the pan from the heat.
- 9 Stir in the butter, cheese and fines herbes puree, and season with salt and pepper. Serve immediately.