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Truffled Red Wine Risotto with Parmesan Broth

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Truffled Red Wine Risotto with Parmesan Broth

Truffled Red Wine Risotto with Parmesan Broth

amanda

Equipment

  • - Chef Aluminum Skillet: Heavy-duty nonstick skillet with an oven-safe handle, perfect for sautéing ingredients like garlic and onions that are common in risotto preparation.

  • - Hamilton Beach 6 Qt Rice Cooker: A versatile rice cooker with a keep warm function, ideal for cooking risotto or any other rice dish to perfection.

  • - OXO Good Grips 18" Stainless Steel Chef's Knife: A premium chef's knife for precise chopping of ingredients like onions, garlic, and fresh herbs essential in risotto recipes.

  • - KitchenAid 6-Cup Digital Stand Mixer: Used for whisking risotto to achieve the creamy consistency, this mixer comes with various attachments.

  • - OXO 8 Qt Rice Cooker: An additional option for those who might cook multiple servings of risotto or similar rice dishes, with a keep warm function.

  • - Cuisinart 8 Qt Stainless Steel Rice Cooker: Another choice for cooking large quantities of rice, useful in a family setting or when preparing risotto as part of a larger meal.

  • - OXO 12" Cutting Board: Essential for chopping vegetables and preparing ingredients; a durable choice that can withstand the rigors of cooking risotto.

  • - Le Creuset Cast Iron Skillet: Ideal for sautéing and cooking risotto, its even heat distribution ensures that ingredients are cooked uniformly.

  • - Amazon Basics Nonstick Prep Bowl: Useful for mixing ingredients before cooking risotto, ensuring a smooth and even mixture.

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

Instructions

1

Instruction 1

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 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.
2

Instruction 2

Place first 5 ingredients in double layer of cheesecloth; gather ends. Tie tightly with kitchen string; trim excess cloth.
3

Instruction 3

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 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. Add truffle butter, verjus, parsley, and chives. Stir until butter is melted. Season to taste with salt and pepper. Divide risotto among bowls. Pour 1/4 cup warm parmesan broth around risotto in each bowl and serve.
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