Truffled Red Wine Risotto with Parmesan Broth

A luxurious Italian risotto made with Pinot Noir and enriched with white truffle butter, served in a pool of homemade Parmesan cheese broth. This elegant dish combines the earthiness of truffles with the deep flavors of red wine and aged Parmesan.

6 servings

3 hr

Published October 4, 2025

Ingredients

•1 tablespoon butter
•1 whole leek
•1 whole fennel bulb
•½ whole onion
•½ head garlic
•1 teaspoon tomato paste
•1½ pounds Parmesan cheese rinds
•2 sprigs thyme
•2 sprigs parsley
•8 cups water
•4 sprigs thyme
•2 sprigs Italian parsley
•2 whole bay leaves
•1 teaspoon black peppercorns
•1 teaspoon fennel seeds
•2 cups chicken broth
•2 cups beef broth
•½ cup butter
•½ cup onion
•1 clove garlic
•2 cups carnaroli rice
•2 cups Pinot Noir
•6 ounces white truffle butter
•2 tablespoons verjus
•2 tablespoons Italian parsley
•1 tablespoon chives
•note
•1 piece cheesecloth

Cooking Instructions

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.
140 min
2.
Place first 5 ingredients in double layer of cheesecloth; gather ends. Tie tightly with kitchen string; trim excess cloth.
5 min
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.
35 min

Ingredients

•1 tablespoon butter

•1 whole leek

•1 whole fennel bulb

•½ whole onion

•½ head garlic

•1 teaspoon tomato paste

•1½ pounds Parmesan cheese rinds

•2 sprigs thyme

•2 sprigs parsley

•8 cups water

•4 sprigs thyme

•2 sprigs Italian parsley

•2 whole bay leaves

•1 teaspoon black peppercorns

•1 teaspoon fennel seeds

•2 cups chicken broth

•2 cups beef broth

•½ cup butter

•½ cup onion

•1 clove garlic

•2 cups carnaroli rice

•2 cups Pinot Noir

•6 ounces white truffle butter

•2 tablespoons verjus

•2 tablespoons Italian parsley

•1 tablespoon chives

•note

•1 piece cheesecloth

Cooking Instructions

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.

140 min

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

5 min

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.

35 min