Images courtesy of Robyn Mackenzie


An acquired taste, truffle oil delivers the distinct aroma of truffle to a dish, yet it does not usually contain truffles; instead, it is a synthetic product which uses a particular odorant found in truffles, on top of an olive oil or grapeseed oil base. The result is a strong nutty and earthy flavour, providing a perfect finish to an autumn meal.

If you’re stuck for a meal idea tonight, why not try our fabulous luxury comfort food favourite, truffle oil mushroom risotto? See our very own recipe below:




– 250g fresh button mushrooms, roughly chopped

– 1 small onion, diced

– 50g butter

– Olive oil

– 100g Arborio risotto rice

– 50ml dry white wine

– 400ml vegetable stock

– 30g parmesan

– Truffle oil

– Salt & pepper

– Parsley


1. In a deep saucepan, fry the sliced mushrooms and onion in half the butter until lightly browned.

2. Stir in the rice with a splash of olive oil and cook until transparent, then add the wine.

3. Slowly pour in the stock a little at a time, stirring continuously until the stock is completely absorbed by the rice.

4. Season with salt and pepper, then stir in a tablespoon of truffle oil.

5. Serve in dishes with a garnish of shaved parmesan and a sprig of parsley.