At the request of
@maso, and prompted by
@SamIAm2, here is the mushroom and truffle risotto recipe that SWMBO concocted to go with the Dizzy Pig
Peking duck breast last week.
Recipe in the link below ...
https://thecooksdigest.co.uk/2017/10/13/mushroom-and-truffle-risotto/... it's easy and quite hands on, really worth the effort. The trick is to
use a proper truffle oil (not truffle flavoured) and a good selection
of tasty mushrooms. I use a mixture of chestnut, oyster, enoki and
shiitake mushrooms.
Some lovely mushrooms with cooked duck breast lurking in the background:

Selection of uncooked mushrooms:

Cooking:
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| Cooking and blogging with a Large and Minimax in deepest, darkest England-shire
| My food blog ... BGE and other stuff ...
http://www.thecooksdigest.co.uk-----------------------------------------------------------------------
Comments
Large BGE & Mini Max for the wok. A few old camp Dutch ovens and a wood fired oven. LSG 24” cabinet offset smoker. There are a few paella pans and a Patagonia cross in the barn. A curing chamber for bacterial transformation of meats...
"Bourbon slushies. Sure you can cook on the BGE without them, but why would you?"
YukonRon
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| Cooking and blogging with a Large and Minimax in deepest, darkest England-shire
| My food blog ... BGE and other stuff ... http://www.thecooksdigest.co.uk
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Large - Roswell rig, MiniMax-PS Woo; Cocoa, Fl.
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| Cooking and blogging with a Large and Minimax in deepest, darkest England-shire
| My food blog ... BGE and other stuff ... http://www.thecooksdigest.co.uk
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