Ingredients

• 6 cups chicken broth, warmed
• 4 leeks, white and light green portions, rinsed well and thinly sliced
• 1 1/2 cups Arborio rice
• 1 cup fresh flat-leaf parsley leaves
• 1/2 yellow onion, chopped
• 1/2 cup dry white wine
• 1/2 cup grated Parmigiano-Reggiano cheese
• 6 Tbs. olive oil
• 3 oz. pancetta, diced
• 1/4 cup chopped fresh chervil
• 2 Tbs. unsalted butter, cut into 2 pieces
• 1 to 2 Tbs. chopped fresh tarragon
• 3 garlic cloves, minced
• Salt and freshly ground pepper, to taste