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Rideout Bistro Oils, Big Sur Gourmet, olive oil, balsamic vinegar
Mushroom Risotto
Rideout Bistro Oils, Big Sur Gourmet, olive oil, balsamic vinegar
Serving Suggestions
  • Drizzle over finished dishes such as chicken, meats, fish, rice, potatoes, soups or pasta.

  • Amazing over pan-roasted veggies.

  • High-end restaurants drizzle it on macaroni & cheese, pizza, french fries

  • Many recipes for risotto call for white truffle oil

  • Spray on popcorn and sprinkle with parmesan cheese

  • Drizzle it on grilled or roasted vegetables

  • Whisk with balsamic for a great dressing!  


  • 8 c chicken broth, low sodium

  • 3 tbls Rideout Bistro Oils California Mission EVOO, divided

  • 1 onion, diced, divided

  • 2 garlic cloves, minced, divided

  • 1 lb fresh portobello and crimini mushrooms, sliced

  • 2 bay leaves

  • 2 tbls fresh thyme, chopped

  • 2 tbls fresh Italian parsley, chopped

  • 2 tbls butter

  • Salt and pepper

  • 1 tbls Big Sur Gourmet Italian White Truffle Oil

  • 1 oz dried porcini mushrooms, wiped of grit

  • 2 c Arborio rice

  • 1/2 c dry white wine

  • 1/2 c fresh Parmesan cheese, grated

  • Fresh Italian parsley, for garnish


  1. Heat the chicken broth in a medium saucepan and keep warm over low heat.

  2. Heat 1 tbls of olive oil in a large skillet over medium heat. Add 1/2 onion and 1 clove garlic, cook, stirring, until translucent, about 5 minutes. Add the fresh mushrooms, herbs and butter. Saute for 3 to 5 minutes until lightly browned, season with salt and pepper. Drizzle in Italian White Truffle Oil then add the dried porcini mushrooms which were reconstituted in1 c of warm chicken broth. Season again with salt and fresh cracked pepper. Saute 1 minute then remove from heat and set aside.

  3. Coat a saucepan with remaining 2 tbls of oil. Saute the remaining 1/2 onion and garlic clove. Add the rice and stir quickly until it is well-coated and opaque, 1 minute. This step cooks the starchy coating and prevents the grains from sticking. Stir in wine and cook until it is nearly all evaporated.

  4. Now, with a ladle, add 1 cup of the warm broth and cook, stirring, until the rice has absorbed the liquid. Add the remaining broth, 1 cup at a time. Continue to cook and stir, allowing the rice to absorb each addition of broth before adding more. The risotto should be slightly firm and creamy, not mushy. Transfer the mushrooms to the rice mixture. Stir in Parmesan cheese, cook briefly until melted.

  5. Top with a drizzle of Italian White Truffle Oil and chopped parsley before serving.


  • 2 lbs Yukon Gold potatoes, peeled, cut into 1/4-inch-thick slices

  • 2 1/2 c low-salt chicken broth

  • 2 tbls butter

  • 3 oz chopped sliced prosciutto

  • 1 c chopped celery

  • 1/2 c chopped sweet onion (such as Vidalia or Maui)

  • 1/2 c chopped fresh chives

  • 1 tbls (or more) Big Sur Gourmet Italian White Truffle Oil

  • 1 tbls fresh lemon juice



  1. Place potatoes in large saucepan. Add chicken broth. Bring to boil. Reduce heat to medium and simmer, partially covered, until potatoes are just tender, about 6 minutes. Drain potatoes, reserving broth. Place potatoes in large bowl. Return broth to same saucepan and boil until reduced to 1/3 c, about 13 minutes. Pour over potatoes and toss gently until broth is absorbed.

  2. Melt butter in medium nonstick skillet over medium heat. Add prosciutto and sauté until crisp, about 6 minutes. Transfer prosciutto and butter from skillet to bowl with potatoes. Add celery, onion, and chives to potatoes. Whisk 1 tablespoon Italiam White Truffle Oil and lemon juice in small bowl to blend. Drizzle over potato mixture; toss to coat. Season salad to taste with salt, pepper, and additional truffle oil, if desired.

  3. Serve warm or at room temperature.

  4. DO AHEAD Can be made 2 hours ahead. Let stand at room temperature.

Rideout Bistro Oils, Big Sur Gourmet, olive oil, balsamic vinegar

Yukon Gold Potato Salad with Crispy Prosciutto and Truffle Oil

Italian White Truffle Oil



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