Pairings:
Traditional 18-Year Dark Balsamic Vinegar, Fig Balsamic Vinegar, Espresso Balsamic Vinegar, Blackberry Ginger Balsamic Vinegar, Black Cherry Balsamic Vinegar, Pomegranate Balsamic Vinegar, Sicilian Lemon White Balsamic Vinegar
Suggestions:
Alfredo (Finisher)
Arugula Salad (with parmesan)
Avocado Toast
Baked Potatoes
Burrata
Butternut Squash Soup
Charcuterie Boards
Chicken (Roasted or Pan-Seared)
Cod / White Fish
Crab Cakes
Creamy Polenta
Eggs (Scrambled, Omelets, Poached)
Filet Mignon
Flatbreads
Focaccia
Fries
Frittatas
Garlic Bread
Gnocchi
Goat Cheese Crostini
Halibut / White Fish
Hummus Drizzle
Lamb Chops
Lobster Rolls
Mac & Cheese
Mashed Potatoes
Mushroom Pasta
Mushroom Pizza
Mushroom Soup (Finisher)
Parmesan Risotto
Pear + Walnut Salad
Popcorn
Pork Tenderloin
Potato Leek Soup
Potato Wedges
Ricotta Crostini
Risotto (Truffle or Mushroom)
Roasted Chicken
Roasted Mushrooms
Roasted Potatoes
Salmon
Scallops
Shrimp
Spinach (Sautéed)
Steak (Ribeye, Tips, Filet)
Turkey Cutlets
White Pizza
Truffle Olive Oil Parmesan Fries (Baked or Air-Fried)
Crispy golden fries tossed with Parmesan, herbs, and a luxurious drizzle of Truffle Olive Oil. This appetizer tastes gourmet but is incredibly easy—perfect for entertaining or elevating a cozy night in.
INGREDIENTS
3 large russet potatoes, cut into fries
(or use 1 bag of frozen fries for a quicker version)
2–3 Tbsp Olive Basin Truffle Olive Oil, divided
¼ cup grated Parmesan cheese
1 tsp garlic powder
½ tsp salt
¼ tsp black pepper
1–2 Tbsp fresh parsley, minced
Optional: truffle salt for extra boost
INSTRUCTIONS
1. Prep the potatoes
Preheat oven to 425°F (or air fryer to 390°F).
Toss the cut potatoes with 1 Tbsp regular olive oil, salt, pepper, and garlic powder.
(Using regular olive oil in the bake prevents truffle oil from overheating—truffle is best added after cooking.)
2. Cook
Oven:
Spread the potatoes on a baking sheet. Bake 25–30 minutes, flipping halfway, until golden and crisp.
Air Fryer:
Cook 15–18 minutes, shaking basket halfway.
3. Finish with truffle
Transfer hot fries to a bowl.
Drizzle with 1–2 Tbsp Truffle Olive Oil while warm.
Add Parmesan and parsley, then toss gently to coat.
4. Serve with dipping sauce
Perfect dips include: Garlic aioli Lemon herb mayo Parmesan ranch Truffle ketchup
Serve immediately.
Truffle Mushroom Risotto
A luxurious, creamy risotto infused with earthy mushrooms, parmesan, and a fragrant drizzle of truffle olive oil. Elegant enough for entertaining, simple enough for a cozy weeknight dinner. Pairs beautifully with roasted chicken, steak, or a crisp salad.
INGREDIENTS
1 ½ cups Arborio rice
8 oz mushrooms (cremini, baby bella, or shiitake), sliced
1 small onion or 2 shallots, finely diced
3 Tbsp Olive Basin Truffle Olive Oil (plus more for drizzling)
3 Tbsp butter
4–5 cups chicken or vegetable broth (kept warm on the stove)
½ cup dry white wine (optional but recommended)
¾ cup freshly grated Parmesan cheese
Salt & black pepper, to taste
Fresh parsley or chives, for garnish
INSTRUCTIONS
1. Prep the broth:
Heat broth in a small pot and keep warm over low heat.
2. Sauté the mushrooms:
In a large skillet or pot, heat 1 Tbsp truffle olive oil and 1 Tbsp butter over medium heat.
Add mushrooms and cook until browned and softened, 5–7 minutes.
Remove mushrooms and set aside.
3. Start the risotto base:
Add remaining 2 Tbsp truffle oil and 2 Tbsp butter to the pan.
Add diced onion/shallot and cook until soft and fragrant, about 3 minutes.
4. Toast the rice:
Add Arborio rice and stir to coat in the oil/butter mixture.
Cook 1–2 minutes until rice is lightly toasted.
5. Deglaze:
Pour in the white wine and stir until it fully absorbs (skip if not using).
Add broth gradually:
Add ½–1 cup warm broth at a time, stirring occasionally.
Let each addition absorb before adding more.
Continue this process for 18–20 minutes until rice is creamy and al dente.
6. Finish the dish:
Stir mushrooms back into the risotto.
Add Parmesan cheese and mix until smooth and creamy.
Taste and season with salt & black pepper.
6. Final truffle touch:
Drizzle 1–2 teaspoons of truffle olive oil over the top just before serving for extra aroma and flavor.
7. Serve:
Top with parsley or chives and additional Parmesan.