Parmesan Truffle Wild Mushroom Risotto with Grilled Steak and Asparagus

Team OH @ 2021-11-17 11:17:38 -0700

Ingredients:

Directions:

  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. 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.

  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.

Recipe Note:

 

Pressure Cooker or Instantpot Instructions:

 

  1. Set machine to Sauté and add the olive oil.
  2. 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).
  3. 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.