Parmesan Truffle Wild Mushroom Risotto with Grilled Steak and Asparagus
Parmesan Truffle Wild Mushroom Risotto with Grilled Steak and Asparagus
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.
Pro Tip: Turn on Cook Mode to keep your screen awake while cooking.
- Author
- Olivelle
- Prep Time
- 20 minutes
- Cook Time
- 40 minutes
- Servings
- 4
- Category
- Cuisine
Ingredients
- 5 Tbsp Black Truffle Infused Olive Oil, divided
- 2 cups Parmesan Truffle Wild Mushroom Risotto
- 1 cup White Wine
- 4-5 cups Beef Stock, divided
- 4 Filet Mignon Steaks
- 10 tsp Black Truffle Infused Sea Salt, divided
- 2-3 Tbsp Black Pepper
- 1 Bunch Asparagus
- 1 Tbsp Barrel Aged Dark Thick Sweet Balsamic, plus more to finish
- 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!