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Recipe : *** Truffled Red Wine Risotto With Parmesan Broth

Truffled Red Wine Risotto With Parmesan Broth
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Course:
Main Dish

Practical information

  • Prep time
    10 min
  • Cooking
    2 h 20
  • Ready in
    2 h 30
  • Difficulty
    Very easy
  • Price
    High budget
  • Rate:
             

Categories

Difficulty:
easy recipe
Recipe for:
big families
Category:
Pasta Bread and Rice
Tags:
broth, Parmesan, risotto, Wine

Recipe's Ingredients

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  • 2 sprigs of parsley
  • 4 sprigs of thyme
  • 2 bay leaves
  • 1 teaspoon black peppercorns
  • 1 teaspoon fennel seed
  • ½ small onion, minced
  • 1 clove garlic, mashed
  • 2 tablespoons red verjus
  • 2 tablespoons parsley, finely chopped
  • 1 tablespoon chives, minced
  • salt and pepper to taste
  • 2 tablespoons butter
  • 1 onion, finely diced
  • 1 leek, chopped (white part only)
  • 1 head of garlic, cut in half
  • 1 fennel bulb, finely diced
  • 2 teaspoons tomato paste
  • 3 sprigs of thyme
  • 3 sprigs of parsley
  • water to cover
  • 500 g carnaroli rice
  • 180 g white truffle butter
  • 1.4 kg parmigiano reggiano (parmesan cheese) rinds
  • 500 ml pinot noir
  • 1 l veal stock

  • Recipe preparation steps

  • 1
    Making the risotto: In a non-reactive pan, melt the butter. Wrap the herbs and spices tightly in cheesecloth and secure with butchers twine to create the bouquet. Add the bouquet, onion and garlic to the pan. Sweat until the onion and garlic are completely softened but not colored. Add the rice and stir (use a heat resistant rubber spatula or a strong wooden spoon) to coat evenly with butter. Add the wine, season with a little salt, and let reduce until completely absorbed. Add the stock several ladles at a time. Continue to add stock until the rice is almost cooked through (approximately 20 minutes on low heat). When the rice is just cooked through, add all of the truffle butter, parsley, chives and verjus. Season with salt and pepper and place in warm bowls. The rice should be extremely creamy but still emulsified.
  • 2
    Parmesan broth: Sweat the onion, leeks, garlic and fennel in butter until soft. Add the tomato paste and cook until a fond begins to form on the bottom of the pot. Cover the vegetables with water and add an extra inch of water. Add the Parmesan rinds, thyme and parsley. Bring to a hard boil and simmer for two hours. Strain through a fine chinois and reduce by half. Season with salt if necessary.
  • 3
    Presentation: Bring the Parmesan broth to a boil; add 1 tablespooncold butter and blend with a hand blender. Spoon the foam off the top of risotto and sauce around the risotto. Serve immediately.
  • Ready !