Baked Risotto with Fines Herbes and Lemon

INGREDIENTS

3 tbsp

Chives, fresh

1/4 cup

Flat-leaf parsley, fresh

1/2 tsp

Lemon, fresh zest

Onion, finely chopped (about 1 2/3 cups), large

1 tbsp

Tarragon, fresh leaves

3 1/2 cups

Chicken broth

1 1/2 cups

Arborio or carnaroli rice

Salt and freshly ground pepper, Coarse

3 tbsp

Butter, unsalted

1 1/4 oz

Parmesan cheese

1 1/4 cups

White wine, dry

Large leek (white and pale green parts only), finely chopped (about 3/4 cup) and washed well