Ingredients for Truffled Red Wine Risotto with Parmesan Broth

• 1 colher de sopa de manteiga

• 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

• 675g Parmesan cheese rinds, broken into 2- to 3-inch squares

• 2 ramos de tomilho fresco

• 2 ramos de salsa fresca

• 8 cups (about) water

• 4 ramos de tomilho fresco

• 2 fresh Italian parsley sprigs

• 2 folhas de louro

• 1 teaspoon whole black peppercorns

• 1 colher de chá de sementes de erva-doce

• 475ml de caldo de galinha com baixo teor de sal

• 475ml beef broth

• 120ml (1 stick) butter

• 110g minced onion

• 1 dente de alho, picado

• 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 colheres de sopa de salsa italiana fresca picada

• 1 colher de sopa de cebolinha fresca picada

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

• cheesecloth

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.

Aviso Legal

Embora todos os esforços tenham sido feitos para garantir que as informações sejam precisas e atualizadas, as necessidades individuais podem variar e os requisitos dietéticos podem diferir com base nas condições de saúde pessoais. Sempre verifique os rótulos dos alimentos e as informações sobre alérgenos antes de preparar ou consumir qualquer receita. Se você tiver preocupações específicas de saúde, alergias, intolerâncias ou estiver seguindo uma dieta prescrita por um médico, procure orientação do seu médico, farmacêutico ou de um nutricionista registrado antes de fazer mudanças significativas na sua dieta ou estilo de vida.