Truffled Red Wine Risotto With Parmesan Broth Recipes

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TRUFFLED RED WINE RISOTTO WITH PARMESAN BROTH



Truffled Red Wine Risotto with Parmesan Broth image

Provided by Douglas Keane

Categories     Dairy     Herb     Mushroom     Rice     Side     Parmesan     Red Wine     Bon Appétit     Sugar Conscious     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 6 servings

Number Of Ingredients 31

Parmesan broth:
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
Risotto:
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.
Special Equipment
cheesecloth

Steps:

  • Make parmesan broth:
  • 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.
  • Make risotto:
  • 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 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.

RISOTTO WITH TRUFFLE AND PARMESAN



Risotto with Truffle and Parmesan image

I created this recipe because there is nothing quite like creamy, savory rice. It is so delicious and filling, it can be a meal in itself! You do need to tend to the stove for 30 minutes for stirring, but it is definitely worth the effort. I used regular milk (not cream) and it was absolutely heavenly and creamy! Serve as soon as possible (as it turns like glue if held too long!)

Provided by blondie5for5

Categories     Main Dish Recipes     Rice     Risotto Recipes

Time 50m

Yield 4

Number Of Ingredients 12

1 quart chicken broth
1 tablespoon butter
1 tablespoon olive oil
½ onion, minced
1 ¼ cups Arborio rice
½ cup white wine
2 tablespoons butter
2 tablespoons white truffle oil
⅓ cup grated Parmesan cheese
1 teaspoon milk, or as needed
salt and ground black pepper to taste
2 tablespoons chopped fresh parsley, or to taste

Steps:

  • Heat chicken broth in a stockpot over medium-low heat until warmed.
  • Heat 1 tablespoon butter and olive oil in a large, heavy-bottomed pan; cook and stir onion in the melted butter-oil mixture until translucent, about 2 minutes. Add rice to onion mixture and stir to coat; cook and stir rice mixture until fragrant, about 1 minute.
  • Pour wine into rice mixture; cook and stir until liquid is absorbed, about 5 minutes. Add 1 ladle of hot chicken broth to rice mixture, stirring constantly, until broth is absorbed. Continue adding 1 ladle of broth at a time until rice is tender but firm to the bite, 20 to 30 minutes.
  • Mix 2 tablespoons butter, truffle oil, Parmesan cheese, and milk into risotto until fully incorporated; season with salt, pepper, and parsley.

Nutrition Facts : Calories 498.1 calories, Carbohydrate 60.5 g, Cholesterol 33.8 mg, Fat 21.4 g, Fiber 1.1 g, Protein 8.6 g, SaturatedFat 8.1 g, Sodium 1126.5 mg, Sugar 2 g

RISOTTO WITH TRUFFLE AND PARMESAN



Risotto with Truffle and Parmesan image

I created this recipe because there is nothing quite like creamy, savory rice. It is so delicious and filling, it can be a meal in itself! You do need to tend to the stove for 30 minutes for stirring, but it is definitely worth the effort. I used regular milk (not cream) and it was absolutely heavenly and creamy! Serve as soon as possible (as it turns like glue if held too long!)

Provided by blondie5for5

Categories     Risotto

Time 50m

Yield 4

Number Of Ingredients 12

1 quart chicken broth
1 tablespoon butter
1 tablespoon olive oil
½ onion, minced
1 ¼ cups Arborio rice
½ cup white wine
2 tablespoons butter
2 tablespoons white truffle oil
⅓ cup grated Parmesan cheese
1 teaspoon milk, or as needed
salt and ground black pepper to taste
2 tablespoons chopped fresh parsley, or to taste

Steps:

  • Heat chicken broth in a stockpot over medium-low heat until warmed.
  • Heat 1 tablespoon butter and olive oil in a large, heavy-bottomed pan; cook and stir onion in the melted butter-oil mixture until translucent, about 2 minutes. Add rice to onion mixture and stir to coat; cook and stir rice mixture until fragrant, about 1 minute.
  • Pour wine into rice mixture; cook and stir until liquid is absorbed, about 5 minutes. Add 1 ladle of hot chicken broth to rice mixture, stirring constantly, until broth is absorbed. Continue adding 1 ladle of broth at a time until rice is tender but firm to the bite, 20 to 30 minutes.
  • Mix 2 tablespoons butter, truffle oil, Parmesan cheese, and milk into risotto until fully incorporated; season with salt, pepper, and parsley.

Nutrition Facts : Calories 498.1 calories, Carbohydrate 60.5 g, Cholesterol 33.8 mg, Fat 21.4 g, Fiber 1.1 g, Protein 8.6 g, SaturatedFat 8.1 g, Sodium 1126.5 mg, Sugar 2 g

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