Leek and pancetta risotto with fines herbes

Leek and pancetta risotto with fines herbes

Adapted from the Williams-Sonoma catalog, this meal is another entry in my quest to try some long-ago clipped recipes. I’m not sure how long this recipe has been moldering in the files, but long enough that the gorgeous Ruffoni copper risotto pan the catalog was promoting cost $169.95. Now it’s $260. Still gorgeous, and still outrageous.

Ingredients

1 cup fresh parsley leaves

½ cup fresh chervil (if you can’t find this, up the amount of tarragon by a tablespoon and the amount of parsley by 3 tablespoons)

2 tablespoons chopped fresh tarragon

6 tablespoons olive oil, divided

3 ounces pancetta, diced

½ yellow onion, chopped fine

4 leeks, white and light green parts rinsed, sliced lengthwise if large and then thinly sliced

3 garlic cloves, minced

1½ cup Arborio rice

½ cup white wine

6 cups tasty broth, warmed

2 tablespoons butter

½ cup grated Parmesan cheese, plus optional shavings for garnish

Method

Combine herbs, 4 tablespoons of olive oil and salt and pepper to taste in a small food processor. Blend until smooth. (Or use an immersion blender and a bowl, as the catalog was promoting.) Set aside.

In a large saucepan, heat 1 tablespoon of olive oil over medium heat. Add pancetta and fry until browned, about 8 minutes. Add remaining tablespoon of oil and onion to pan. Saute until almost soft, about 7 minutes. Add leeks and cook until softened, about 15 minutes. Stir in rice and pancetta, cooking for a few minutes to coat rice. Add wine and cook until absorbed. Stir in broth, a half cup at a time, stirring continually until absorbed, a process that will take up to half an hour. 

(Note: As an English major, I deliberately use the adverb “continually” instead of “constantly,” which I find both unnecessary and unrealistic. Very frequent, attentive stirring yields the same creamy results. So unless you’ve got a household division of labor that lets you pull up a stool and spoon, glass of wine at your elbow while you use that as an excuse to have someone else prepare and dress the salad, incessant stirring isn’t an absolute requirement.)

When the rice is al dente, stir in the butter, cheese and fines herbes. Garnish with parsley shavings if desired. Serves 4 to 6 reasonably realistically.

Rating: If you like risotto, you’ll like this recipe. (If you don’t like risotto, why are you even looking at this page?) Nice and creamy, with depths of flavor beyond the usual cheese-butter notes.