PARMESAN TRUFFLE WILD MUSHROOM RISOTTO WITH STEAK
This is the perfect "Date Night" or "Impress your Company" type of meal. Creamy, umami Truffle Risotto paired with a decadently flavored steak and asparagus. This recipe is crave-able and something you will want to make again and again.
We use filets because they are tender, flavorful, and our personal favorite but feel free to substitute your favorite cut of steak. You will be impressed at the quality of meal you can enjoy at home without having to go out to a restaurant to get it.
If you want to cook the Risotto in a Pressure Cooker or InstantPot, check out the instructions below.
5 Tbsp Black Truffle Olive Oil, divided
1 cup White Wine
4-5 cups Beef Stock
4 Filet Mignon Steaks
10 tsp Black Truffle Sea Salt, divided
2-3 Tbsp Black Pepper
1 Bunch Asparagus
1 Tbsp Barrel Aged Dark Balsamic, plus more to finish
Parmesan Cheese, to finish
In a large wide pot heat 4 Tbsp of Black Truffle Olive Oil over medium heat. Add 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 minute. Note: You may need ½ cup - 1 cup more liquid.
Meanwhile heat the grill to 400F. Season all sides of the steaks with 2 tsp Black Truffle Salt and 2 tsp pepper per steak. Cook the steak 6 minutes per side for medium rare.
Toss asparagus with 1 Tbsp Black Truffle Olive Oil, 2 tsp Black Truffle Salt, and 1 Tbsp Barrel Aged Dark Balsamic. Add to grill and cook until the thickest part of the steam 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 sprinkle of cheese, and a drizzle of Barrel Aged Dark Balsamic Vinegar.
Pressure Cooker or Instant Pot Instructions:
- Set machine to Sauté and add the 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 machine. Close lid and set 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.
Looking to Buy an InstantPot?
If you don't yet have a Pressure Cooker but are considering one, I am a huge fan of my 7qt Instant Pot Duo. I cook a huge variety of grains, meats, and soups and they all turn out spectacular (I now own 3 of these machines.)
Looking to Purchase a Cast Iron Braiser?
If you want to enjoy the classic romance of cooking low and slow, you have to get check out the Staub 3.5qt Braiser! These beauties are enamel coated, cast iron, and have a black interior that doesn't stain. We have them available in our Bozeman, Montana retail store or you can purchase online here >>