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Truffled Red Wine Risotto with Parmesan Broth

This is one of my favorite dishes to have at Cyrus. I was delighted that Chef Douglas Keane has shared it!

2 Carnaroli Rice
1/2 small onion, minced fine
1 clove garlic, pasted
2 Pinot Noir
1 qt. veal stock
6 oz. white truffle butter
2 TB. red verjus
2 TB. parsley, finely chopped
1 chives, minced fine
Salt and pepper, to taste

In a non-reactive pan, melt butter. Add bouquet garni (2 sprigs parsley stems, 4 sprigs thyme, 2 bay leaves, 1 tsp black peppercorns, 1 tsp fennel seed), onion and garlic. Wrap tightly in cheesecloth. Secure with butchers twine. Sweat until onion and garlic are completely soft with no color. Add rice and stir (use a heat resistant rubber spatula or a strong wooden spoon) to coat evenly with butter. Add wine, season with a little salt, and let reduce until completely absorbed. Add stock several ladles at a time. Continue to add stock until rice is almost cooked through (approximately 20 minutes on low heat). When rice is just cooked through add all of the truffle butter, parsley and chives and verjus. Season with salt and pepper and place in warm bowls. The rice should be extremely creamy but still emulsified.

For the Parmesan Broth:
2 tbs butter
1 onion, small diced
1 leek, chopped (white part only)
1 garlic, head, cut in half
1 fennel, small diced
2 tsp tomato paste
3 sprigs thyme
3 sprigs parsley
3bl. Parmesan rinds

Water to cover

Sweat onion, leeks, garlic and fennel in butter until soft. Add tomato paste and cook until a fond begins to form on the bottom of the pot. Cover vegetables with water and add an extra inch of water. Add Parmesan rinds, thyme and parsley. Bring to a hard boil. Simmer for two hours. Strain through a fine chinois and reduce by half. Season with salt if necessary. Bring Parmesan Broth to a boil and add 1 Tbs of cold butter and blend with a hand blender. Spoon foam off the top of risotto and sauce around the risotto. Serve immediately. Top with fried garlic chips as garnish.

Serves 6