Truffled Red Wine Risotto with Parmesan Broth

Ingredients

• 2 cups arborio rice 
• 2  bay leaves 
• 2 cups beef broth 
• 1 teaspoon peppercorns whole black
• 0.5 cup butter (1 stick)
• 6 ounces butter white
• 1 small fennel bulb chopped
• 1 teaspoon fennel seeds 
• 1 tablespoon chives fresh minced
• 0.5 head garlic halved
• 1  garlic clove minced
• 1 small leek white chopped ( part only)
• 2 cups chicken broth 
• 0.5 cup onion minced
• 1.5 pounds parmesan 
• 2  parsley fresh
• 2  parsley fresh italian
• 2 tablespoons parsley fresh italian minced
• 2 cups pinot noir chocolate brownies 
• 4  thyme sprigs fresh
• 1 teaspoon tomato paste 
• 2 tablespoons citrus champagne vinegar 
• 8 cups water ()

Equipment

• bowl
• frying pan
• sauce pan
• whisk
• sieve
• cheesecloth
• kitchen twine

Directions

1. Melt butter in heavy large saucepan over medium heat.
2. Add leek, fennel, onion, and garlic. Stir until vegetables are soft, about 5 minutes.
3. Add tomato paste and cook until beginning to brown on bottom of pan, about 2 minutes.
4. Add cheese rinds, thyme, and parsley.
5. 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.
6. Place first 5 ingredients in double layer of cheesecloth; gather ends. Tie tightly with kitchen string; trim excess cloth.
7. Bring chicken and beef broths to simmer in medium saucepan. Cover and keep warm. Melt butter in large saucepan over medium heat.
8. Add herb bundle, onion, and garlic. Cook until onion is soft, stirring occasionally, about 5 minutes.
9. Add rice and stir to coat.
10. Add wine; increase heat to high. Boil until almost dry, about 6 minutes.
11. 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.
12. Add truffle butter, verjus, parsley, and chives. Stir until butter is melted. Season to taste with salt and pepper. Divide risotto among bowls.
13. Pour 1/4 cup warm parmesan broth around risotto in each bowl and serve.