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Parmesan Truffle Wild Mushroom Risotto with Grilled Steak & Asparagus

Serves 4-8 


3 Tbsp Black Truffle Olive Oil 2 cups Parmesan Truffle Wild Mushroom Risotto 1 cup White Wine 4-5 cups Beef Stock 4 Filet Mignon Steaks 10 tsp Black Truffle Sea Salt, divided 8 tsp Fresh Cracked Pepper 1 Bunch Asparagus  1 Tbsp White Truffle Balsamic Vinegar,plus more to finish

1 TBS Black Pepper EVOO Parmesan, to finish 


  1. In a large wide pot heat 4 Tbsp of olive oil over medium heat. Add risotto mix and stir until well coated. Cook until rice is slightly toasted for 3-4 minutes. 

  2. Add wine and stir continually. Allow to fully evaporate. 

  3. Heat stock in separate pan, add 1 cup of stock to risotto and stir until the liquid is absorbed. Repeat adding 1 cup at a time, stirring until the liquid has been absorbed after each addition. 

  4. 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. 

  5. Meanwhile heat the grill to 400F. Season all sides of the steaks with 2 tsp salt and 2 tsp pepper per steak. Cook the steak 6 minutes per side for medium rare. 

  6. Toss asparagus with 1 Tbsp olive oil, 2 tsp salt, and 1 Tbsp white balsamic. Add to grill and cook until the thickest part of the steam is easily pierced with a paring knife, about 4-5 minutes. 

  7. Serve steaks whole or slice up and divide evenly. Serve with risotto, asparagus, a sprinkle of cheese, and a drizzle of balsamic vinegar.


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