Truffled Red Wine Risotto with Parmesan Broth

Name: Truffled Red Wine Risotto with Parmesan Broth
Yield: 6 Servings
Ingredients: 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; 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

By Douglas Keane Cyrus

September 7, 2008

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Recipe notes

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