Truffled Red Wine Risotto with Parmesan Broth

Chef Joseph Vargetto, Massi Restaurant and Mister Bianco


Parmesan Broth:
1 tablespoon 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 teaspoon tomato paste
1 1/2 pounds Parmesan cheese rinds, broken into 2- to 3-inch squares
2 fresh thyme sprigs
2 fresh parsley sprigs
8 cups water (approx.)

4 fresh thyme sprigs
2 fresh Italian parsley sprigs
2 bay leaves 1 teaspoon whole black peppercorns
1 teaspoon fennel seeds
2 cups chicken broth
1/2 cup butter
1/2 cup minced onion
1 minced garlic clove
2 cups carnaroli rice
2 cups dark red wine- shiraz, sangiovese
6 ounces white truffle butter*
2 tablespoons red or white verjus or 1 tablespoon red or white wine vinegar
2 tablespoons minced fresh Italian parsley


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. 

Note: Can be made two days ahead. Cover and chill. Re-warm 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 hot. 

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 red wine; increase heat to high. Boil until almost dry, about 6 minutes and repeat. 

Add hot broth and cover totally, stir once nearly absorbed add stock again until cooked- 16 minutes approx. 

Add truffle butter, parmesan, verjus and parsley. Stir until butter and parmesan is melted. Season to taste with salt and pepper. 

Divide risotto among bowls. Pour hot parmesan broth around risotto in each bowl and serve.

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