Making the risotto

1. In a non-reactive pan, melt the butter.
2. Wrap the herbs and spices tightly in cheesecloth and secure with butchers twine to create the bouquet. Add the bouquet, onion and garlic to the pan. Sweat until the onion and garlic are completely softened but not colored.
3. Add the rice and stir (use a heat resistant rubber spatula or a strong wooden spoon) to coat evenly with butter. Add the wine, season with a little salt, and let reduce until completely absorbed.
4. Add the stock several ladles at a time.  Continue to add stock until the rice is almost cooked through (approximately 20 minutes on low heat).
5. When the rice is just cooked through, add all of the truffle butter, parsley, chives and verjus. Season with salt and pepper and place in warm bowls.  The rice should be extremely creamy but still emulsified.

Parmesan broth

1. Sweat the onion, leeks, garlic and fennel in butter until soft. Add the tomato paste and cook until a fond begins to form on the bottom of the pot. Cover the vegetables with water and add an extra inch of water.
2. Add the Parmesan rinds, thyme and parsley. Bring to a hard boil and simmer for two hours.
3. Strain through a fine chinois and reduce by half.  Season with salt if necessary.

Presentation

1. Bring the Parmesan broth to a boil; add 1 Tbsp.cold butter and blend with a hand blender. 
2. Spoon the foam off the top of risotto and sauce around the risotto. Serve immediately.