Patty's Pinot Closet
Serves 6
| Ingredients: | ||
| 4 | fresh | thyme sprigs |
| 2 | fresh | Italian parsley sprigs |
| 2 | bay leaves | |
| 1 | tsp | whole black peppercorns |
| 1 | tsp | fennel seeds |
| 4 | cups | low-salt chicken broth |
| 1/2 | cup | butter (1 stick) |
| 1/2 | cup | minced onion |
| 1 | garlic clove, minced | |
| 2 | cups | arborio rice |
| 2 | cups | Pinot Noir |
| 1 | cup | freshly grated Parmigiano-Reggiano cheese, divided |
| 2 | Tbsp | white truffle oil |
| 2 | Tbsp | minced fresh Italian parsley |
| 1 | Tbsp | minced fresh chives |
| to taste | salt and pepper | |
| 1 | small | black truffle, sliced paper-thin |
Special equipment: cheesecloth
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 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 oil, 3/4 cup Parmigiano-Reggiano cheese, parsley, and chives. Stir to incorporate oil, cheese, and herbs. Season to taste with salt and pepper. Divide risotto among bowls. Sprinkle each bowl with additional cheese and top with the black truffle slices.