Name: Truffled Red Wine Risotto with Parmesan Broth
Yield: Makes 6 servings
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; 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; *White truffle butter can be found at specialty foods stores, at Italian markets, and online at cooking.com.; cheesecloth

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Truffled Red Wine Risotto with Parmesan BrothNoel Barnhurst

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 available at cheese counters and cheese shops.

Recipe notes

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