Leek, Pancetta and Porcini Risotto With Herbs
- Ready In:
- 1hr 20mins
- Ingredients:
- 15
- Serves:
-
4-6
ingredients
-
For herb mixture
- 1 cup fresh flat leaf parsley
- 1⁄2 cup fresh dill
- 1⁄2 cup fresh coriander
- 4 tablespoons olive oil
- salt and pepper
-
For risotto
- 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
- Combine parsley, dill, coriander, olive oil, salt and pepper in bowl and puree in an immersion blender until smooth. Put the puree aside.
- Sauté pancetta in a heavy-bottom pan for 6-8 minutes.
- Add onion and garlic, sauté for another 5 minutes or so.
- Add leeks and porcini mushrooms. Cook for another 15 minutes.
- Stir in rice, cook until translucent, 2-3 minutes. Add wine, stir until absorbed.
- Add mushroom liquid and chicken stock, about 1/2 cup at a time, stir constantly until almost completely absorbed before adding more.
- When all stock is absorbed (or when rice is tender but firm to the bite), remove from the heat.
- Stir in grated parmigiano and the herbs puree. Season with salt and pepper.
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RECIPE SUBMITTED BY
<p>I live in Germany with my husband and three children. We are an international family: I am Ukrainian (and Jewish), my husband is Japanese (brought up in Europe), my daughter was born in Spain but has a UK passport and speaks three languages (Russian, English and German) and my son and my little daughetr were born here in Frankfurt. Our tastes in food reflect our international backgrounds, but generally speaking we prefer spicy to bland (i.e. German food is not our favourite). I love cooking, and especially cooking for my husband, because he appreciates interesting food. RZ has been absolutely indispensable part of my life ever since I discovered it, some years ago. But I have to admit that I am a lazy user - I use other people's recipes and review them occassionally, but rarely submit my own (also, I am a bit intimidated by all the amazing cooks that congregate on this website).</p>