Ingredients
Parmesan Broth
- 1 tablespoon butter
- 1 small leek (white part only), chopped
- 1 small fennel bulb, chopped
- 1/2 onion, chopped
- 1/2 cup head of garlic, halved crosswise
- 1 teaspoon tomato paste
- 1 1/2 pounds Parmesan cheese rinds, broken into 2- to 3-inch squares
- 2 fresh thyme sprigs
- 2 fresh parsley sprigs
- 8 cups (about) water
Risotto
- 4 fresh thyme sprigs
- 2 fresh Italian parsley sprigs
- 2 bay leaves
- 1 teaspoon whole black peppercorns
- 1 teaspoon fennel seeds
- 2 cups low-salt chicken broth
- 2 cups beef broth
- 1/2 cup (1 stick) butter
- 1/2 cup minced onion
- 1 garlic clove, minced
- 2 cups carnaroli rice or arborio rice
- 2 cups Pinot Noir
- 6 ounces white truffle butter
- 2 tablespoons red or white verjus or 1 tablespoon red or white wine vinegar
- 2 tablespoons minced fresh Italian parsley
- 1 tablespoon minced fresh chives
Description
Homemade Parmesan Broth And Truffle Butter Make This Risotto Particularly Creamy And Rich.
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