Parmesan Broth:
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 water (approx.)
Risotto:
4 fresh thyme sprigs
2 fresh Italian parsley sprigs
2 bay leaves
1 teaspoon whole black peppercorns
1 teaspoon fennel seeds
2 cups chicken broth
1/2 cup butter
1/2 cup minced onion
1 minced garlic clove
2 cups carnaroli rice
2 cups dark red wine- shiraz, sangiovese
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