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Easy Truffle Risotto recipe

Posted Jan 05 2010 3:55pm


I had the pleasure of testing a new recipe for Angela McKeller’s podcast show Kick Back Kook.

The last recipe I had tried was a real winner (the best Chicken Pot Pie on the planet) and this recipe is no different. Along with this one of the tastiest Romaine Salad recipes I’ve tasted, I was able to discover new ingredients like white truffle oil and white balsamic vinegar.

Oh, did I mention both recipes are incredibly easy to make?

Both the Truffle Risotto (yes, we used white truffle oil for this recipe and it’s divine) and the Romaine Salad were provided by Debbie Gokhan Vice President/COO of the Oil & Vinegar shops.

Oil & Vinegar is this brilliant gourmet food shop from Amsterdam that has opened a few shops in the U.S. and I hope (with all of my heart) that they’ll make their way to Canada sometime soon.

As you can tell by the name – Oil & Vinegar is an exploratory world of different flavoured oils and vinegar.

Now before I give you the ingredients for these two recipes, I will have to say that until testing these recipes I had never even noticed that my local grocery store sold white balsamic vinegar. I also had never tried cooking with flower sea salt (yup, this sea salt contained real dried flowers) and it’s been a real discovery for me.

You’ll hear on the podcast that I had to prepare my risotto from scratch because the packet broke during shipping and I wasn’t able to test the ease and convenience of the Oil & Vinegar packaged truffle risotto mix.

>>> Listen to the Kick Back Kook podcast where Angela, Debbie, myself and Emily, another food tester discuss the Truffle Risotto recipe and the Romaine Salad recipe:




1 package Truffle risotto

1 tablespoon butter

1 tablespoon white truffle olive oil

1 cup white wine

2 cups chicken stock

½ cup grated parmesan cheese


Heat the chicken stock in a saucepan.  In a separate sauce pan, melt the butter and add the risotto mix.  Toast over low heat, stirring constantly for a minute or two.  Add the wine and stir until evaporated.  Add a ladle of simmering chicken stock to the risotto and cook over low heat, stirring occasionally.  As the liquid is absorbed, add another ladle of chicken stock, continue the process until the chicken stock is gone.  About 20 minutes.

Turn off the heat, add the white truffle olive oil and parmesan cheese and serve immediately.

If you don’t have the Oil & Vinegar truffle risotto, you can substitute with 1 cup Arborio rice, 4 shallots finely chopped, 1 garlic clove finely chopped and 1 black or white truffle (optional).




4-6 cups of romaine lettuce
1 cup of croutons
Shaved or grated parmesan


4 tablespoons of Bonsecco extra virgin olive oil
1 tablespoon of white balsamic vinegar
1 teaspoon of garlic mustard
¼ teaspoon of flavors and flowers sea salt


Put the romaine and croutons in a salad bowl. Put all dressing ingredients in a dressing shaker, shake well and pour onto salad and toss. Top the salad with grated or shaved parmesan.

We used a fruity, medium bodied Tuscan extra virgin olive oil to complement the sweetness of the white balsamic and the savory of the parmesan cheese.

If you don’t have Oil & Vinegar brand products, substitute the Bonsecco with a high quality extra virgin olive oil, the white balsamic vinegar with a high quality white balsamic; for the garlic mustard, use dijon mustard with 1 clove of garlic crushed.  The flavors and flowers sea salt can be substituted with plain salt and pepper.

Top photo by jlastras

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