Truffled Red Wine Risotto With Parmesan Broth

Image of Truffled Red Wine Risotto With Parmesan Broth, Bon Appetit Magazine
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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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