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
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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 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.
Recipe Note
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.
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