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Truffles of the World

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Wild Mushroom Risotto with Summer Truffles

Crimini mushrooms and truffles are ideal with Arborio or risotto rice, even without the Parmesan cheese.

Uni Homemaker

Wild Mushroom Risotto with Summer Truffles

I hope everyone had a lovely weekend! Chris and I were lazy pretty much all weekend long.  I love those kinds of weekends! And since we were lazy, I made a simple risotto dish for dinner.

We are mushroom lovers so we really dig this wild mushroom risotto recipe.  Now I know mushroom is an ingredient that most people either love or hate so if you are a lover like us, you’ll reallylove this dish.  And this can easily be a vegetarian friendly dish —just swap out the chicken broth for veggie broth.  Have a great week!

Wild Mushroom Risotto with Summer Truffles

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  • 1 pound of fresh wild mushrooms, cleaned and sliced (I used a mix of fresh shiitake, crimini and porcini)
  • olive oil
  • salt and pepper to season
  • 2 (14.5 ounce) cans of chicken broth
  • 1 tablespoon of unsalted butter
  • 1 small sweet onion, chopped
  • 1 cup of arborio rice

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spreadable butter

The perennial problem of either keeping butter in the fridge that is hard and difficult to spread or leaving it outside to be spreadable but is too soft and quickly turning rancid.

If you like a sweet spread on your bread or toast, mixing together equal parts of salted butter with set (not clear) honey will make the butter spreadable at room temperature but not prone to turn rancid.  Eating this tasty spread will avoid the ingestion of unhealthy trans-fatty acids in margarine.

Using either truffle butter or truffle honey in the mix will produce a much more pleasantly flavoursome spread.