Risotto is a notoriously finicky dish; usually it’s the chef that attempts the risotto on any cable cook-off that ends up having to pack his or her knives and leave. It’s not a rice dish but it’s not a soupy gumbo either. It should spread out on a plate but without being runny. Quite the culinary balancing act. I found this recipe from a great Instagram pic, and just couldn’t resist the truffle and mushrooms. This isn’t my first attempt at risotto, and what I’ve learned is that the most important part of cooking this successfully is continual stirring while adding warm liquid in small installments. Other than that, there’s really not much to it. Fur a full menu (ya know, in case risotto just doesn’t cut it for ya), I’d probably add a few slices of pork loin on top.