Truffle oil is undoubtedly one of those cooking extravagances we allow ourselves to indulge on occasional shopping trips or when on looking for gourmet gifts to bring back when on holiday in Italy or France. But unfortunately too often the bottle of truffle oil is left at the back of the cupboard, never to see the light of day again, or worse, to be used when well past its best before date when all the truffle flavour and aroma has dissipated.

Well, truffle oil is a finishing oil. That means it should never be used as an oil for sautéing, or frying. The correct way to use truffle oil is to drizzle a small amount, usually around a tablespoon, onto a finished dish just before the dish is served. The classic way of using truffle oil would be to stir a tablespoon into a finished Risotto, a plate of pasta, or a finished mashed potato. For the more adventurous gourmets, truffle oil can be used in conjunction with other ingredients to make a finishing sauce, or even a dressing to be drizzled over salads or prepared vegetables. We are always experimenting, but the classic Truffle and Wild Mushroom Risotto recipe is hard to beat.

Here Is Our Tried And Tested TruffleHunter Wild Mushroom and Truffle Risoto

Ingredients (starter for 4)

* 180 grams Carnaroli or Arborio rice

* 250 grams mixed Wild Mushrooms, sliced into large pieces

* Approx. 1 litre of Vegetable stock

* 1 small onion, chopped very fine

* 1 tbsp Extra Virgin Olive Oil

* 250ml (1 cup) dry white wine

* 40 g butter, diced

* 40 g finely grated Parmesan or Grana Padano

* 2 tbsp Truffle Oil

* Salt to taste

Method

1. Using a fine cheese grater, grate the cheese, and dice the butter. Set aside.

2. Bring a small saucepan to the boil with the vegetable stock and keep on slow simmer.

3. Meanwhile using a heavy based flat bottomed pan on a gentle heat, saute the onion in the Olive oil until translucent. Add the rice to the onion and heat through until all grains are hot and coated in oil. Take care not to brown the onion.

4. Turn up the heat slightly and add 1 cup of wine to the rice, stir every 30 seconds or so until the liquid is almost dissolved. Then add 1 cup of hot stock, again stir the rice occasionally until the liquid is almost dissolved.

5. After approx. 5 minutes of cooking the rice add the Wild Mushrooms. Keep adding small quantities of stock, stirring as above until the rice is cooked. This will take approx. 15 minutes from adding 1st cup of wine. Rice should be al dente, not too runny, but moist with no excess liquid remaining.

6. When the rice is cooked, add the grated cheese, diced butter and Truffle Oil. Quickly beat into the risotto until you get a creamy finish.

7. Leave for 1 minute and serve.

My Favourite Recipe

There are so many ways to use it, and an infinite number of recipes. But we like to keep things simple. My Personal Favourite Truffle Oil Recipe Has To Be Truffle Canapes, AKA Truffle Bruschetta. I love it because of its simplicity, and its wow factor. Truffle Oil Bruschetta can be served at a champagne or drinks party as a canapé, or as an appetizer at any dinner party, and your guests will be amazed at the intensity and complexity of the truffle flavours. Just try it and see! TruffleHunter Truffle Canapes Makes at least 50 - 60 canapes

* 2 long and thin french baguettes

* 100 grams Parmesan or Grana Padano

* 100 grams unsalted butter

* 2 tbsp Black Truffle Oil

* Pinch of salt

Method

1. Using a fine cheese grater, grate all of the cheese into a mixing bowl.

2. Add the butter, the oil and salt and mix until all the ingredients are well combined.

3. Cut the bread into round slices, and toast on each side until lightly golden.

4. While the bread is still warm, spread a thick layer of the Truffle mixture onto each slice and serve.

We hope this has give you some ideas to inspire your creativity!

Find out more about Truffle Oil here.