Ingredients

1 tablespoon butter

1 small leek (white part only), chopped

1 small fennel bulb, chopped

1/2 onion, chopped

1/2 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

• Special equipment: cheesecloth

• *White truffle butter can be found at specialty foods stores, at Italian markets, and online at cooking.com.

Description

A Great Substitute For The Truffle Butter Is An Equal Amount Of Plain Butter Seasoned With A Drizzle Of Truffle Oil. Parmesan Cheese Rinds Are...

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