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Truffled Red Wine Risotto with Parmesan Broth Recipe

Truffled Red Wine Risotto with Parmesan Broth Recipe

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Truffled Red Wine Risotto with Parmesan Broth

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Ingredients

Count

Nutrition

958

Calories

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Ingredients:

Serving

1 tbsp 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 tsp tomato paste
1 1/2 lb parmesan cheese rinds, broken into 2- to 3-inch squares
2 fresh thyme sprigs
2 fresh parsley sprigs
8 cups (about) water
4 fresh thyme sprigs
2 fresh italian parsley sprigs
2 bay leaves
1 tsp whole black peppercorns
1 tsp 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
2 cups pinot noir
6 oz white truffle butter
2 tbsp red or white verjus or 1 tbsp red or white wine vinegar
2 tbsp minced fresh italian parsley
1 tbsp minced fresh chives

Directions:

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.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	957.92 Kcal (4011 kJ)
Calories from fat	408.77 Kcal
		% Daily Value*
Total Fat	45.42g	70%
Cholesterol	112.29mg	37%
Sodium	2289.23mg	95%
Potassium	410.94mg	9%
Total Carbs	76.49g	25%
Sugars	4.54g	18%
Dietary Fiber	2.19g	9%
Protein	49.59g	99%
Vitamin C	11.4mg	19%
Vitamin A	0.1mg	4%
Iron	2.1mg	12%
Calcium	1422.4mg	142%

Amount Per 100 g
Calories	110.43 Kcal (462 kJ)
Calories from fat	47.13 Kcal
		% Daily Value*
Total Fat	5.24g	70%
Cholesterol	12.95mg	37%
Sodium	263.91mg	95%
Potassium	47.38mg	9%
Total Carbs	8.82g	25%
Sugars	0.52g	18%
Dietary Fiber	0.25g	9%
Protein	5.72g	99%
Vitamin C	1.3mg	19%
Iron	0.2mg	12%
Calcium	164mg	142%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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Recipe Tags

< 200 kcals

Weightwatchers Points

22.5

Points
24

PointsPlus

Good Points

saturated fat free,
low cholesterol

Bad Points

High in Sodium

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