I bought an oregon truffle at the farmers market on sunday, I want to shave it over risotto, but I'm wondering if a super robust mushroom or sausage risotto would drown out the flavor of the truffle. I have never used a truffle in cooking before, should I stick to a more delicate flavored risotto like leek, parmesan, peas and maybe proscuitto? does it matter?
It's lighter than nonna's—but tell us about hers, too!
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