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Leek & Pancetta Risotto with Fines Herbes

For best results when making risotto, use a wide pan with curved sides so the grains can be stirred easily, with none left behind in the corners. A rounded spoon with a hole in the middle prevents the rice from clumping together when stirred.
Average Customer Rating:
5 out of 5
 out of 
(1 Review) 1
1 of 1(100%)reviewers would recommend this product to a friend.
Customer Reviews for Leek & Pancetta Risotto with Fines Herbes
Review 1 for Leek & Pancetta Risotto with Fines Herbes
5 out of 5
5 out of 5
,Chino Hills
November 25, 2012
Ability level:Professional
Cooks for:3 to 5 people
Cooks:Every day
Would You Recommend? Yes
1of 1found this review helpful.
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Well worth the extra effort...
November 25, 2012
A few more steps than your average risotto, but I found the herb purée added at the end to be a very nice touch. As with other reviewers, I couldn't find the chervil and upped the parsley and tarragon for great results.
Pros: Appearance, Impressive, Will Make Again
Cons: Complicated