Truffled Red Wine Risotto with Parmesan Broth

Ingredients for Truffled Red Wine Risotto with Parmesan Broth

• 1 cuillère à soupe de beurre

• 1 small leek (white part only), chopped

• 1 small fennel bulb, chopped

• 1/2 onion, chopped

• 1/2 head of garlic, halved crosswise

• 1 cuillère à café de concentré de tomate

• 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 feuilles de laurier

• 1 cuillère à café de grains de poivre noir entiers

• 1 cuillère à café de graines de fenouil

• 475ml de bouillon de poulet à faible teneur en sel

• 475ml beef broth

• 120 ml (1 bâton) de beurre

• 110g minced onion

• 1 gousse d'ail, hachée

• 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 cuillère à soupe de ciboulette fraîche hachée

• *White truffle butter can be found at specialty foods stores, at Italian markets, and online at cooking.com.

• Étamine

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.

Avertissement

Bien que tous les efforts aient été faits pour garantir que les informations sont exactes et à jour, les besoins individuels peuvent varier et les exigences alimentaires peuvent différer en fonction des conditions de santé personnelles. Vérifiez toujours les étiquettes des aliments et les informations sur les allergènes avant de préparer ou de consommer une recette. Si vous avez des préoccupations spécifiques en matière de santé, des allergies, des intolérances, ou si vous suivez un régime prescrit médicalement, demandez conseil à votre médecin généraliste, pharmacien ou à un diététicien agréé avant d'apporter des changements significatifs à votre régime alimentaire ou à votre mode de vie.