Truffles and Funghi Risotto

My Argentinian side, has that strange mix of nationalities, French , Italian, Spanish...all latin, all special. This mixture, and many more, has made Argentina a rich and complex country, with different people, with different customs, all living together, and feeling like true Argentinians. In the culinary side, Argentina is not only the place where  you can find the best meat (I may say the best of the world?), but its mixture of cultures, has made it also rich in an innumerable variety of dishes.
My Italian side, has made me a lover of pasta, and in many ways, also a lover for all that has to do with Italy. The risotto is one of them, I think it's absolutely delicious.
The risotto is so special, it's creamy, never dry, full of new sensations and flavors, and it gives you the possibility of  adding like a million of different ingredients.
This time, I made it with funghi and truffles, but I was thinking of making one with pumpkin, or  with asparagus,  or with   chicken liver, or with calamari, or with what your imagination suggests.

Now for the recipe you will need:
serving 2

250gr arborio rice (though I've done it a dozen of times with basmati)
1 big onion chopped
1 1/2 liter of chicken consomme
2 teaspoons of grinded saffron
1 cup of white wine
2 tablespoons of butter
30gr dried funghi
2 truffles
200gr grinded Parmesan cheese

In a deep saucepan, add the butter and wait till it's melted, add the onion and stir. Once the onion is transparent, add the rice and move well, so that it doesn't stick to the bottom.

After 2 or 3 min, add the wine and wait till it has evaporated. Meanwhile add the saffron to the consomme.

After the wine add the half of the consomme and reduce the heat. Wait till the rice has absorved the liquid and add the half of the consomme that you have left.

And after it has reduced add the rest of the liquid left.
Once you notice the rice done, and the liquid has evaporated completely, add the funghi and the parmesan cheese. Move well and remove from fire.

Wait 5 min for it to settle and serve with the laminated truffles on top  and a little of parmesan.

Hope you like it!

Comments

[Irene]

ok nena...In miss you and sushi as well!!!mañana mismiti pruebo tu receta de alcachofas, aunque no es una verdura que me enloquezca...besoooos

[tattum]

Hi Mona! The truffles are not so expensive here, you can find some for 5€, so it's quite good. You're invited to taste this risotto whenever you want. ;))

hi babe! I don't know if I'll take any vegetarian dish to work on Tuesday, but I'm missing a little the SUSHI BAR!! so, shall we??

Hi Michele! It's always pleasure to have you around! You must get wonderful truffles in Paris. So next time, make a special of mushrooms and truffles like you did with chocolate!

Angelika! You are always welcome, as a flying apple, as a mouse or as yourself. I knew you would like it!

My dear Paz! Thanks!! Try it! you will love it!!

Besos a todos
Tattum

[mona]

wowie zowie is all i can say. and like stephen, how much did you have to fork over for those truffles? it looks delicious. risotto is such a rich dish by itself but with truffles? a million dollar dish right there :) can't wait to try this someday, and maybe i can switch out truffles and add some sort of mushrooms :)

[Irene]

Te tomo la palabra!! I DEMAND a delicious veggie meal on Tuesday!!! (only joking...I don't demand, I simply EXPECT, jejejeje...). Hey, I really really like the new look of your page, it's got a nice sort of "naïve touch" I find really nice...and I like the fonts as well, tough maybe they're a little tiny for your short-shighted friend...anyway, I LIKE IT!!!

[michele]

Hi Tattum, the recipe looks and sounds wonderful. I love making risottos too because of all the variations you can do with them. Although I haven't tried truffles yet, so I'll have to keep a look out for them!

[angelika]

Ohhhh Tattum ! How can you dare - making me SO homesick for "my" beloved Piemonte... I want to be a mouse in you kitchen or at least I'd wish to be a truly FLYING apple... Besos, angelika and gino

[Paz]

I like! I like!

Besos,
Paz

[tattum]

hey sweety!!! how great to know that you've been around!! I promise to take to work on tuesday, something nice for you to try. Though the food in that place doesn't taste as good as at home...un beso enorme a mi fan nº 1. ;)

[Irene]

Mamma mia!!!!Qué pinta mas estupenda tiene ese risotto!!!!!!Couldn't you bring me (well,ok, and all your followers...jejejeje)some in a tupperware or somewhere to the office ;D ?I don't usually use truffles for rissoto (basically because I don't usually have truffles at home), but delicious Shiitake mushrooms that also add great taste and smell (what can I say, I'm addicted to them!!!)

[tattum]

Hi Stephen! How nice of you to stop around!! The truffles are a little expensive, but affordable. 3 little truffles, like the one of the photo, was about 5 euros, 6$ aprox. So it's ok, for once in a while...
Besos

[stephen]

This looks fantastic...! Are truffles like that available for a reasonable price there? Here (US) they are an obscenely priced luxury...!