Truffled Red Wine Risotto with Parmesan Broth

Truffles are something that can excite your senses. Truffles, with their absurd shapes and otherworldly taste, have the ability to make any dish tasteful and more aesthetically appealing. Whether it is pasta you like or risotto, imagining the amazing truffles rolling off your tongue is a scene anyone would love to live again and again. A quality unique to truffles is that they can effortlessly bring all the sophistication to a dish one can ask for. Having a tasteful dining platter for your guests is an art and this is what truffles help you master.

Truffled red wine risotto with parmesan broth is one of the most talked about Italian dishes in the world. With a taste to die for, those who have tasted it speak volumes, serving as a testimony to its invincible popularity.


This recipe serves 6 and the cooking time is 30 minutes.

Ingredients for Broth

Butter 1 tablespoon
Small leek (only the white part and chopped) 1
Fennel bulb (chopped) 1
Onion (chopped) ½
Head of garlic ½
Tomato paste 1 teaspoon
Parmesan cheese rinds (broken into squares of 2inch) 1 ½ pounds
Thyme sprigs (Fresh) 2
Parsley sprigs (Fresh) 2
Water 8 cups

Ingredients for Risotto

Thyme sprigs (fresh) 4
Italian parsley sprigs (Fresh) 2
Bay leaves 2
Black peppercorns 1 teaspoon
Fennel seed 1 teaspoon
Chicken broth (low-salt) 2 cups
Beef broth 2 cups
Butter ½ cup
Minced garlic clove 1
Onion (minced) ½ cup
Carnaroli rice 2 cups
Pinot noir 2 cups
Butter of white truffles 6 oz
Vinegar of red wine 1 tablespoon
Chives (freshly minced) 2 tablespoons
Italian parsley (freshly minced) 2 tablespoons


Preparation of Parmesan Broth

Take a saucepan and melt butter in it by placing it over moderate heat. Now add fennel, garlic, leek and onion. Whisk until the veggies are tender, which will take about five minutes. Pour tomato paste into the mixture and cook for about two minutes when you can see the bottom of the pan turning brown. Now add thyme, parsley and cheese. A little water should be added and when it comes to a boil, reduce the heat. Allow the mixture to simmer for two hours stirring it every few minutes. Use a colander to discard the solids. Put the broth in the pan and boil until it is condensed to only 1 ½ cup in fifteen minutes. Add pepper and salt to taste. Warm before using and stir to blend.

Preparation for the Risotto

Take cheesecloth and put thyme, parsley, bay leaves, peppercorns and fennel seeds in it. Gather the ends and tie the cloth with a string. Take a pan and add beef and chicken broth to it. Let the mixture simmer and keep it covered. Take another pan, add butter and cook till it melts. Add garlic, onion and the bundle of herbs. Keep cooking until the onion is tender. Put rice in the mixture and stir to coat the rice. Pour wine and cook on high heat. Cook the mixture till its dry. Now pour the mixture of broth. Remember to add only one cup at a time. Add broth only when the previous addition has been absorbed. Stir occasionally. The rice should be tender but not too soft. Now add parsley, truffle butter, chives and verjus. Whip until the butter melts and season with pepper and salt.

When serving, place risotto in the bowls and pour the broth around the risotto and serve.