How to Cook Your Trufflewood Black Truffle Risotto

Simple. Creamy. Restaurant-quality.

You'll need:

  • 750ml – 1L good quality stock (chicken or vegetable)
  • 30g butter
  • 30–50g grated parmesan cheese
  • Optional: splash of white wine

Method

1. Warm your stock

Keep your stock hot in a separate pot — this helps the risotto cook evenly.

2. Start the base

(Optional but recommended)
In a pan, gently heat a knob of butter and add a splash of white wine. Let it reduce slightly.

3. Add the risotto mix

Pour the full jar into the pan and stir for 1–2 minutes to lightly toast the rice.

4. Add stock gradually

Add a ladle of hot stock and stir gently. Once absorbed, add another ladle. Repeat this process for 15–20 minutes until the rice is tender and creamy.

5. Make it your own

Stir through any of these additions near the end:

  • Mushrooms – sauté first in butter until golden, then stir through
  • Chicken – use cooked, shredded, or pan-fried chicken pieces
  • Bacon – cook until crisp, then stir through for a smoky flavour
  • Prawns – add near the end so they stay tender
  • Vegetables – peas, spinach, asparagus, or roasted pumpkin all work beautifully

Add enough to make it hearty, but don't overload the risotto — you still want the truffle flavour to shine.

6. Finish like a chef

Remove from heat and stir through:

  • Butter
  • Parmesan

This step (called mantecatura) creates that silky, luxurious texture.

Chef Tips

Don't rush it — slow cooking = creamier risotto

  • Keep stirring gently — this releases the rice starch
  • Stop slightly loose — it thickens as it sits
  • Taste before serving — adjust salt and parmesan
  • Add extra truffle flavour with a drizzle of truffle oil or fresh truffle if you have it

To serve

Spoon into warm bowls and finish with:

  • Extra parmesan
  • Crack of black pepper
  • Optional: a touch more truffle

Serves: 2–3

Enjoy the taste of real New Zealand truffle, made simple.

Serves 4 | Ready in 10 minutes

Truffle Balsamic Caprese Salad

Ingredients

  • 2 tbsp Trufflewood Truffle Balsamic
  • 3 ripe tomatoes, sliced
  • 250g fresh mozzarella, sliced
  • Fresh basil leaves
  • 2 tbsp extra virgin olive oil
  • Salt and cracked black pepper

Method

  1. Arrange alternating slices of tomato and mozzarella on a serving plate.
  2. Tuck fresh basil leaves between the slices.
  3. Drizzle with extra virgin olive oil and Trufflewood Truffle Balsamic.
  4. Season with salt and cracked black pepper.
  5. Serve immediately as a starter or side dish.

Serves 4 | Ready in 15 minutes

Truffle Aioli

Makes 1 cup | Ready in 10 minutes

Ingredients

  • 3 tbsp Trufflewood Truffle Oil
  • 1 cup good quality mayonnaise
  • 2 cloves garlic, minced
  • 1 tsp lemon juice
  • Salt and white pepper to taste

Method

  1. Combine mayonnaise and minced garlic in a bowl and mix well.
  2. Slowly drizzle in Trufflewood Truffle Oil, stirring continuously.
  3. Add lemon juice and season with salt and white pepper.
  4. Taste and adjust seasoning as needed.
  5. Refrigerate for 30 minutes before serving to allow flavours to develop.
  6. Serve as a dipping sauce, spread on burgers, use as a truffled coleslaw mayonnaise or alongside crispy fries.
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Serves 4 | Ready in 10 minutes

Truffle Soy Dipping Sauce

Makes ½ cup | Ready in 5 minutes

Ingredients

  • 3 tbsp Trufflewood Truffle Soy Sauce
  • 1 tbsp rice wine vinegar
  • 1 tsp sesame oil
  • 1 tsp honey or sugar
  • 1 tsp fresh ginger, finely grated
  • 1 spring onion, finely sliced

Method

  1. Combine all ingredients in a small bowl and whisk together.
  2. Taste and adjust sweetness or acidity as needed.
  3. Serve as a dipping sauce for dumplings, spring rolls, or steamed vegetables.
  4. Store in the fridge for up to one week.