Pardon in advance for title of blog post, it just couldn’t be helped. This pot of mushroom risotto was determined to be paired with the last of our summer truffle, fortunately much less expensive than the ones we buy in the winter, but also slightly less aromatic and melty. But still delicious, especially with grilled salmon, blanched green beans, and Santa Barbara Pinot Noir (very unlike us!). Not that the risotto needed it, but I couldn’t resist adding a swig of the truffle-scented olive oil Chez Bruno generously gifted us. Gilding the lily, etc.