Leek, Pancetta and Porcini Risotto With Herbs |
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Prep Time: 40 Minutes Cook Time: 40 Minutes |
Ready In: 80 Minutes Servings: 6 |
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This recipe was really a combination of two other risotto recepies from this very site with a couple of my own additions. It may sound as if there are too many ingredients, but it worked so well for us that I decided to write it down as a proper dish. I suspect that herb mixture can be modified - oregano, tarragon, chevril will also work, but I used what I had in my fridge. Unlike other risotto recipies, this one does not include butter - and we did not miss it. Enjoy! Ingredients:
1 cup fresh flat leaf parsley |
1/2 cup fresh dill |
1/2 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 1/2 cups arborio rice |
4 cups chicken stock or 4 cups vegetable stock |
1/2 cup dry white wine |
2/3 cup parmigiano-reggiano cheese, grated |
Directions:
1. Combine parsley, dill, coriander, olive oil, salt and pepper in bowl and puree in an immersion blender until smooth. Put the puree aside.
2. Sauté pancetta in a heavy-bottom pan for 6-8 minutes.
3. Add onion and garlic, sauté for another 5 minutes or so.
4. Add leeks and porcini mushrooms. Cook for another 15 minutes.
5. Stir in rice, cook until translucent, 2-3 minutes. Add wine, stir until absorbed.
6. Add mushroom liquid and chicken stock, about 1/2 cup at a time, stir constantly until almost completely absorbed before adding more.
7. When all stock is absorbed (or when rice is tender but firm to the bite), remove from the heat.
8. Stir in grated parmigiano and the herbs puree. Season with salt and pepper.
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