Truffled Red Wine Risotto with Parmesan Broth

נבדק על ידי עורכי מתכונים בבריטניהנכתב על ידי עורכי מתכונים בבריטניהפורסם במקור 29 ינואר 2026

עומד בהנחיות העריכה של PatientEst. 3 דקה זמן קריאה

This truffled red wine risotto is a sophisticated vegetarian main course that brings together deep, earthy flavours and incredible textures. By using a robust Pinot Noir to cook the rice, the dish takes on a striking jewel-toned hue and a complex acidity that balances perfectly with the richness of the white truffle butter. The addition of a concentrated Parmesan broth, made by simmering cheese rinds with aromatics, provides a salty, umami-rich finish that elevates this recipe to restaurant standards.

Perfect for an elegant dinner party or a celebratory weekend meal, this risotto relies on high-quality Carnaroli or Arborio rice for its signature creaminess. While the Parmesan broth requires a slow simmer to extract maximum flavour, it can be prepared up to two days in advance to save time on the night. Serve this indulgent dish in warmed bowls with a final scattering of fresh herbs for a truly memorable homemade feast.

Ingredients for Truffled Red Wine Risotto with Parmesan Broth

1 כף חמאה
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
675g 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 ענפי פטרוזיליה איטלקית טריים
2 עלי דפנה
1 כפית גרגרי פלפל שחור שלמים
1 כפית זרעי שומר
475 מ"ל ציר עוף דל מלח
475ml beef broth
120ml (1 stick) butter
110g minced onion
שן שום אחת, קצוצה
375g carnaroli rice or arborio rice
450g Pinot Noir
170g white truffle butter*
2 tablespoons red or white verjus or 1 tablespoon red or white wine vinegar
2 tablespoons minced fresh Italian parsley
1 tablespoon minced fresh chives
*White truffle butter can be found at specialty foods stores, at Italian markets, and online at cooking.com.
cheesecloth

How to make Truffled Red Wine Risotto with 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 230g , 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.

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 240ml 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 60ml warm parmesan broth around risotto in each bowl and serve.

הבהרה

למרות שנעשו כל המאמצים להבטיח שהמידע מדויק ועדכני, הצרכים האישיים עשויים להשתנות ודרישות תזונתיות יכולות להשתנות בהתאם למצב הבריאותי האישי. תמיד בדקו תוויות מזון ומידע על אלרגנים לפני הכנת או צריכת כל מתכון. אם יש לכם חששות בריאותיים ספציפיים, אלרגיות, אי סבילות, או שאתם עוקבים אחר דיאטה שנקבעה רפואית, התייעצו עם רופא המשפחה שלכם, רוקח או דיאטנית מוסמכת לפני ביצוע שינויים משמעותיים בתזונה או באורח החיים שלכם.