Truffled Red Wine Risotto with Parmesan Broth

Truffled Red Wine Risotto with Parmesan Broth
Photo by Noel Barnhurst

Ingredients

  • 1 tablespoon fresh chives
  • 2 cups Pinot Noir
  • 4 fresh thyme sprigs
  • ½ onion
  • 1 ½ pounds Parmesan cheese rinds
  • 2 cups carnaroli rice or arborio rice
  • 1 teaspoon tomato paste
  • + 20 more ingredients
    • 2 tablespoons fresh Italian parsley
    • 1 teaspoon fennel seeds
    • 1 garlic clove
    • 1 teaspoon whole black peppercorns
    • 2 cups low-salt chicken broth
    • 6 ounces white truffle butter
    • cheesecloth
    • ½ garlic
    • ½ cup onion
    • 1 small fennel bulb
    • 1 tablespoon butter
    • 2 cups beef broth
    • 1 small leek
    • 2 fresh thyme sprigs
    • 2 fresh Italian parsley sprigs
    • 2 bay leaves
    • 2 fresh parsley sprigs
    • ½ cup butter
    • 2 tablespoons red or white verjus
    • 8 cups water

Melt butter in heavy large saucepan over medium heat. Add leek, fennel, onion, and garlic. Stir until vegetables are soft, about 5 minutes. Add tomato paste and cook until beginning to brown on bottom of pan, about 2 minutes. Add cheese rinds, thyme, and parsley. Add enough water just to cover. B...

View full recipe at Epicurious

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