A great substitute for the truffle butter is an equal amount of plain butter seasoned with a drizzle of truffle oil. Parmesan cheese rinds are available at cheese counters and cheese shops. Ingredients PARMESAN BROTH 1 tablespoon butter 1 small leek (white part only), chopped 1 small fennel bulb chopped 1/2 each Onion chopped 1/2 head Garlic halved crosswise 1 teaspoon tomato paste 1 1/2 pounds parmesan cheese rinds broken into 2- to 3-inch squares 2 sprigs Fresh thyme 2 sprigs Fresh parsley 8 cups Water (approximate) RISOTTO 4 sprigs Fresh thyme 2 sprigs Fresh Italian parsley 2 each bay leaves 1 teaspoon whole black peppercorns 1 teaspoon fennel seeds 2 cups low-salt chicken broth 2 cups beef broth 1/2 cup Butter (1 stick) 1/2 cup Onion minced 1 clove Garlic minced 2 cups Arborio rice (or carnaroli rice) 2 cups Pinot Noir 6 ounces White truffle butter see note 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

Instructions
Special equipment: Cheesecloth

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.

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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Yields: 6 Servings
     Bon Appetit magazine, September 2006, page 108

notes:  * White truffle butter can be found at specialty foods stores, at Italian markets, and online at cooking.com.

Cuisine:   French

Main Ingredient:   Rice