Try this Truffled Red Wine Risotto with Parmesan Broth recipe, or contribute your own.
Suggest a better descriptionMake 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 broth 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 oil, butter, 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.
A great substitute for the truffle butter is an equal amount of plain butter seasoned with a drizzle of truffle oil. Parmesan cheese rinds are avalable at cheese counters and cheese shops.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (821g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 1090 | ||
Calories from Fat: 782 (72%) | ||
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Amt Per Serving | % DV | |
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Total Fat 86.9g | 116 % | |
Saturated Fat 55g | 275 % | |
Monounsaturated Fat 23.4g | ||
Polyunsanturated Fat 2.9g | ||
Cholesterol 229.1mg | 70 % | |
Sodium 2669.7mg | 92 % | |
Potassium 592.8mg | 16 % | |
Total Carbohydrate 20.8g | 6 % | |
Dietary Fiber 2.5g | 10 % | |
Sugars, other 18.3g | ||
Protein 45.4g | 65 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 1090
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