Leek, Pancetta and Porcini Risotto With Herbs

• 1 cup fresh flat leaf parsley
• 12 cup fresh dill
• 12 cup fresh coriander
• 4 tablespoons olive oil
• salt and pepper
• 2 leeks, both white and green parts, thinly sliced
• 1 small onion, chopped
• 100 g pancetta, diced
• 3 garlic cloves, minced
• 20 g dried porcini mushrooms, soaked in
• 1 cup warm water, and diced liquid preserved (soak for about 30 mins)
• 1 12 cups arborio rice
• 4 cups chicken stock or 4 cups vegetable stock
• 12 cup dry white wine
• 23 cup parmigiano-reggiano cheese, grated

1. Combine parsley, dill, coriander, olive oil, salt and pepper in bowl and puree in an immersion blender until smooth.
2. Put the puree aside.
3. Saute pancetta in a heavy-bottom pan for 6-8 minutes.
4. Add onion and garlic, saute for another 5 minutes or so.
5. Add leeks and porcini mushrooms.
6. Cook for another 15 minutes.
7. Stir in rice, cook until translucent, 2-3 minutes.
8. Add wine, stir until absorbed.
9. Add mushroom liquid and chicken stock, about 1/2 cup at a time, stir constantly until almost completely absorbed before adding more.
10. When all stock is absorbed (or when rice is tender but firm to the bite), remove from the heat.
11. Stir in grated parmigiano and the herbs puree.
12. Season with salt and pepper.

flat leaf parsley, dill, fresh coriander, olive oil, salt, leeks, onion, pancetta, garlic, porcini mushrooms, warm water, arborio rice, chicken stock, white wine, parmigianoreggiano cheese

Taken from www.food.com/recipe/leek-pancetta-and-porcini-risotto-with-herbs-340651 (may not work)