So what are fines herbes? Beats me, but doesn’t it sound impressive? Another winning recipe from Williams-Sonoma.
Leek and pancetta risotto with fines herbes (made nondairy by moi)
1 cup fresh flat-leaf parsley leaves
1/4 cup chopped fresh chervil
1 – 2 tablespoons chopped fresh tarragon
4 tablespoons olive oil
salt and freshly ground black pepper, to taste
3 ounces pancetta, diced
1/2 yellow onion, chopped
4 leeks, white and light green portions, rinsed well and thinly sliced
3 garlic cloves, minced
1 1/2 cup Arborio rice
1/2 cup dry white wine
6 cups chicken broth, wamred
1/2 cup grated soy parmesan
Put the parsley, chervil, tarragon, olive oil, salt, and pepper in a food processor and process til a smooth paste forms. Set the fines herbes puree aside.
In a saute pan over medium heat, saute the pancetta until crisp. Using a slotted spoon, transfer the pancetta to a small bowl. Add the onion to the pan and cook, stirring occasionally, until softened, about 7 minutes. Add the leeks and cook, stirring occasionally, until softened. Add the garlic and cook for 30 seconds.
Add the rice and pancetta and stir well. Cook, stirring, until the rice is translucent, 2 – 3 minutes. Add the wine and stir until it is absorbed. Add the broth 1/2 cup at a time, stirring constantly until it is almost completely absorbed before adding more.
When the rice is tender but firm to the bite, after 20 – 25 minutes, remove the pan from the heat. Stir in the cheese and fines herbes puree, and season with salt and pepper. Serve immediately. Serves 4 – 6.