Truffled Red Wine Risotto with Parmesan Broth

Name: Truffled Red Wine Risotto with Parmesan Broth
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Mediterranean, Italian, European
Ingredients: 473 milliliters carnaroli rice or arborio rice; 2 bay leaves; 473 milliliters beef broth; 1 teaspoon whole black peppercorns; 118 milliliters (1 stick) butter; 1 can White truffle butter be found at specialty foods stores, at Italian markets, and online at cooking.com; 1 Tbsp butter; 170 grams white truffle butter; 1 small fennel bulb, chopped; 1 teaspoon fennel seeds; 1 Tbsp minced fresh chives; 1 heads garlic, halved crosswise; 1 garlic clove, minced; 1 small leek (white part only), chopped; 473 milliliters low-salt chicken broth; 1 onion, chopped; 118 milliliters minced onion; 680 grams Parmesan cheese rinds, broken into 2- to 3-inch squares; 2 fresh parsley sprigs; 2 fresh Italian parsley sprigs; 2 Tbsps minced fresh Italian parsley; 473 milliliters Pinot Noir; 2 fresh thyme sprigs; 4 fresh thyme sprigs; 1 teaspoon tomato paste; 2 Tbsps red or white verjus or 1 tablespoon red or white wine vinegar; 2 liters (about) water

Truffled Red Wine Risotto with Parmesan Broth might be just the Mediterranean recipe you are searching for. This gluten free recipe serves 6. One portion of this dish contains roughly 49g of protein, 71g of fat, and If you have butter, verjus, pinot noir, and a few other ingredients on hand, you can make it. To use up the butter you could follow this main course with the Cinnamon Butter Cake as a dessert.

Instructions

Melt butter in heavy large saucepan over medium heat.

Ingredients you will need

Butter

Equipment you will use

Sauce Pan

Add leek, fennel, onion, and garlic. Stir until vegetables are soft, about 5 minutes.

Ingredients you will need

Vegetable

Fennel

Garlic

Onion

Leek

Add tomato paste and cook until beginning to brown on bottom of pan, about 2 minutes.

Ingredients you will need

Tomato Paste

Equipment you will use

Frying Pan

Add cheese rinds, thyme, and parsley.

Ingredients you will need

Parsley

Cheese

Thyme

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 1 1/2 cups, 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.

Ingredients you will need

Salt And Pepper

Broth

Water

Equipment you will use

Whisk

Sauce Pan

Sieve

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

Equipment you will use

Kitchen Twine

Cheesecloth

Bring chicken and beef broths to simmer in medium saucepan. Cover and keep warm. Melt butter in large saucepan over medium heat.

Ingredients you will need

Whole Chicken

Broth

Butter

Beef

Equipment you will use

Sauce Pan

Add herb bundle, onion, and garlic. Cook until onion is soft, stirring occasionally, about 5 minutes.

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Garlic

Onion

Add rice and stir to coat.

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Rice

Add wine; increase heat to high. Boil until almost dry, about 6 minutes.

Ingredients you will need

Wine

Add warm broth mixture 1 cup 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.

Ingredients you will need

Broth

Rice

Add truffle butter, verjus, parsley, and chives. Stir until butter is melted. Season to taste with salt and pepper. Divide risotto among bowls.

Ingredients you will need

Salt And Pepper

Parsley

Butter

Chives