Parmesan Truffle Wild Mushroom Risotto with Grilled Steak and Asparagus
Parmesan Truffle Wild Mushroom Risotto with Grilled Steak and Asparagus
Rated 5.0 stars by 1 users
Author:
Olivelle
Servings
4
Prep Time
20 minutes
Cook Time
40 minutes
Ready to impress? This creamy Truffle Risotto with wild mushrooms and Parmesan is the perfect dish for a date night or special dinner. Paired with a tender steak and crisp asparagus, it's a meal you’ll want to make again and again. We love using filets for their tenderness, but feel free to choose your favorite cut of steak! This dish has all the restaurant-quality flavors, but you can enjoy it right at home.
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Ingredients
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5 Tbsp Black Truffle Infused Olive Oil, divided
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2 cups Parmesan Truffle Wild Mushroom Risotto
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1 cup White Wine
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4-5 cups Beef Stock, divided
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4 Filet Mignon Steaks
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10 tsp Black Truffle Infused Sea Salt, divided
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2-3 Tbsp Black Pepper
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1 Bunch Asparagus
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1 Tbsp Barrel Aged Dark Thick Sweet Balsamic, plus more to finish
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Parmesan Cheese, to finish
Directions
In a large, wide pot, heat 4 Tbsp of Black Truffle Infused Olive Oil over medium heat. Add Parmesan Truffle Wild Mushroom Risotto mix and stir until well coated. Cook until rice is slightly toasted for 3-4 minutes.
Add wine and stir continually. Allow to fully evaporate.
Add 1 cup of stock and stir until the liquid is absorbed. Repeat adding 1 cup at a time, stirring until the liquid has been absorbed after each addition.
Continue to cook, stirring frequently until risotto is tender but al dente, about 30 minutes. Note: You may need ½ cup - 1 cup more liquid.
Meanwhile, heat the grill to 400°F. Season all sides of the steaks with 2 tsp Black Truffle Infused Sea Salt and 2 tsp pepper per steak. Cook the steak 6 minutes per side for medium rare.
Toss asparagus with 1 Tbsp Black Truffle Infused Olive Oil, 2 tsp Black Truffle Infused Sea Salt, and 1 Tbsp Barrel Aged Dark Thick Sweet Balsamic. Add to the grill and cook until the thickest part of the asparagus is easily pierced with a paring knife, about 4-5 minutes.
Serve steaks whole or slice up and divide evenly. Serve with risotto, asparagus, a drizzle of Barrel Aged Dark Thick Sweet Balsamic, and a sprinkle of cheese. Enjoy!
Recipe Note
Pressure Cooker or Instant Pot Instructions:
Set the machine to Sauté and add the Black Truffle Infused Olive Oil. Add risotto mix and stir to coat with olive oil. Cook 1-2 minutes until slightly toasted. Add wine and stir until fully evaporated (cooked off). Add stock and reset the machine. Close the lid and set the pressure to High for 7 minutes. A natural release is better; however, a quick release still works well. (Takes about 20 minutes total). Finish with grated parmesan cheese. Allow to rest at least 10 minutes before serving. The flavors intensify as it cools.
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