Truffled Red Wine Risotto with Parmesan Broth

Ingredients for Truffled Red Wine Risotto with Parmesan Broth

• 1 Esslöffel 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 Teelöffel Tomatenmark

• 675g 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 Lorbeerblätter

• 1 Teelöffel ganze schwarze Pfefferkörner

• 1 Teelöffel Fenchelsamen

• 475 ml natriumarme Hühnerbrühe

• 475ml beef broth

• 120ml (1 Stück) Butter

• 110g minced onion

• 1 Knoblauchzehe, gehackt

• 375g carnaroli rice or arborio rice

• 450g Pinot Noir

• 170g 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

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. Bring to boil; reduce heat to medium-low, cover, and simmer 2 hours, stirring occasionally. Strain, discarding solids in strainer. Return broth to saucepan. Boil over medium-high heat until reduced to 230g , about 15 minutes. Season with salt and pepper. DO AHEAD: Can be made 2 days ahead. Cover and chill. Rewarm before using, whisking to blend.

Place first 5 ingredients in double layer of cheesecloth; gather ends. Tie tightly with kitchen string; trim excess cloth.

Bring chicken and beef broths to simmer in medium saucepan. Cover and keep warm. Melt butter in large saucepan over medium heat. Add herb bundle, onion, and garlic. Cook until onion is soft, stirring occasionally, about 5 minutes. Add rice and stir to coat. Add wine; increase heat to high. Boil until almost dry, about 6 minutes. Add warm broth mixture 240ml at a time, allowing each addition to be absorbed before adding next and stirring often until rice is tender but still firm to bite, about 20 minutes. Add truffle butter, verjus, parsley, and chives. Stir until butter is melted. Season to taste with salt and pepper. Divide risotto among bowls. Pour 60ml warm parmesan broth around risotto in each bowl and serve.

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