In a recent recipe post, I shared my recipe for luxurious mushroom and truffle risotto, which was also the topic for July’s In Season on Sundays with Lucie Cutting on ABC Radio Hobart.
The risotto itself can be made at any time. But truffles are seasonal and I just had to feature a gorgeous Tasmanian truffle for July. After all, it’s In Season in Tasmania and Perigord Truffles is where the first truffle was harvested in Australia.
When Lucie and I chatted about the risotto, it was good to take it further and talk about the importance of home-made stock. I’ve been making my own stock for years. Not only does it taste fresher and better, but it’s way cheaper to make your own, especially chicken stock. You can use the bones of a roast or buy bags of carcasses from specialist poultry stores and good butchers for just a couple of dollars.
And making stock is so easy, taking just a few minutes to prepare and get boiling, then it’s set and forget until it’s time to strain it at the finish. I make big batches and freeze it in various sized containers. Try it, I think you’ll be a convert.
The conversation Lucie and I had is shared here, so click below to listen to the segment on 20 July 2025.
You can head straight to the risotto recipe if you click here.
The In Season recipe collection of delicious food can be found on the program’s website. The page features recipes from a variety of cooks, all celebrating seasonal produce and recipes in Australia’s southernmost state – Tasmania.
Here’s the recipe card for July’s recipe if you just want to save some clicks.
Thanks again to Lucie for providing the audio file so I can share it here.
