Parmesan Truffle Wild Mushroom Risotto with Grilled Steak and Asparagus
Parmesan Truffle Wild Mushroom Risotto with Grilled Steak and Asparagus
Brie Thompson
4
20 minutes
40 minutes
Creamy Parmesan Truffle Wild Mushroom Risotto with a juicy grilled steak and crisp asparagus is the restaurant style dinner I love to make at home. Black Truffle Infused Olive Oil and Black Truffle Infused Sea Salt bring deep, earthy flavor to every bite, and a drizzle of Barrel Aged Dark Thick Sweet Balsamic finishes the plate. I love filet mignon for its tenderness, but your favorite cut of steak works beautifully too.
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Ingredients
Risotto
- 4 Tbsp Black Truffle Infused Olive Oil
- 2 cups Parmesan Truffle Wild Mushroom Risotto
- 1 cup White Wine
- 4 to 5 cups Beef Stock, divided
Steak
- 4 Filet Mignon Steaks
- 8 tsp Black Truffle Infused Sea Salt
- 2 to 3 Tbsp Black Pepper
Asparagus
- 1 Bunch Asparagus
- 1 Tbsp Black Truffle Infused Olive Oil
- 2 tsp Black Truffle Infused Sea Salt
- 1 Tbsp Barrel Aged Dark Thick Sweet Balsamic
To Finish
- Barrel Aged Dark Thick Sweet Balsamic, to finish
- Parmesan Cheese, to finish
Directions
Heat 4 Tbsp Black Truffle Infused Olive Oil in a large, wide pot over medium heat. Add Parmesan Truffle Wild Mushroom Risotto and stir until well coated. Cook, stirring, until the rice is slightly toasted, 3 to 4 minutes.
Add the wine and stir continually until fully evaporated.
Add 1 cup of the beef stock and stir until the liquid is absorbed. Repeat, adding 1 cup at a time and stirring until the liquid is absorbed after each addition.
Continue to cook, stirring frequently, until the risotto is tender but al dente, about 30 minutes. Add ½ to 1 cup more stock, if needed.
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. Grill until the steaks reach an internal temperature of 130 to 135°F for medium rare, about 6 minutes per side.
Toss the 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. Place on the grill and cook until the thickest part of the asparagus is easily pierced with a paring knife, 4 to 5 minutes.
Serve the steaks whole or sliced alongside the risotto and asparagus. Finish with a drizzle of Barrel Aged Dark Thick Sweet Balsamic and a sprinkle of Parmesan Cheese. Serve immediately.