Truffled Red Wine Risotto With Parmesan Broth

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Ingredients for 6 servings

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 (about) water

4 fresh thyme sprigs

2 fresh Italian parsley sprigs

2 bay leaves

1 teaspoon whole black peppercorns

1 teaspoon 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 or arborio rice

2 cups Pinot Noir

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

1 tablespoon minced fresh chives

Special equipment: cheesecloth

*White truffle butter can be found at specialty foods stores, at Italian markets, and online at

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