Leek & Pancetta Risotto With Fine Herbes

• 1 cup flat leaf parsley, fresh
• 14 cup chervil, fresh, chopped
• 2 tablespoons tarragon, fresh, chopped
• 6 tablespoons olive oil
• 14 teaspoon salt and pepper (to taste)
• 3 ounces pancetta, diced
• 12 yellow onion, chopped
• 4 leeks, white and light green portions, rinsed well and thinly sliced
• 3 garlic cloves, minced
• 1 12 cups arborio rice
• 12 cup dry white wine
• 6 cups chicken broth, warmed
• 2 tablespoons unsalted butter, cut into 2 pieces
• 12 cup parmigiano-reggiano cheese, grated

1. Pat parsley, chervil, tarragon, 4 tablespoons oil, salt and pepper in bowl.
2. Using immersion blender, blend until smooth.
3. Set fine herbes puree aside.
4. In pan over medium heat, saute pancetta 8 minutes.
5. Using slotted spoon, transfer to small bowl.
6. Reserve 1 tablespoon fat in pan; add 2 tablespoons oil.
7. Cook onion 7 minutes.
8. Add leeks, saute, 15-17 minutes.
9. Add garlic; cook 30 seconds.
10. Stir in rice and pancetta.
11. Cook until rice is translucent, 2-3 minutes.
12. Add wine; stir until absorbed, 1 minute.
13. Add broth 1/2 cup at a time; stir constantly until almost completely absorbed before adding more.
14. When rice is tender but firm to the bite, after 20-25 minutes, remove from ehat.
15. Stir in butter, cheese and fine herbes puree.
16. Season with salt and pepper.

flat leaf parsley, chervil, tarragon, olive oil, salt, pancetta, yellow onion, leeks, garlic, arborio rice, white wine, chicken broth, unsalted butter, cheese

Taken from www.food.com/recipe/leek-pancetta-risotto-with-fine-herbes-297034 (may not work)