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:
TRUFFLE OIL MUSHROOM RISOTTO (serves 2)
– 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
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.