Parmesan Truffle Wild Mushroom Risotto with Grilled Steak and Asparagus<\/p>\n
Serves 4-8<\/p>\n
Ingredients:<\/p>\n
5 Tbsp Black Truffle Olive Oil<\/a>, divided Instructions:<\/strong><\/p>\n 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.<\/p>\n Add wine and stir continually. Allow to fully evaporate.<\/p>\n 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.<\/p>\n Continue to cook, stirring frequently until risotto is tender but al dente, about 30 minute. Note: You may need \u00bd cup – 1 cup more liquid.<\/p>\n 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.<\/p>\n 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.<\/p>\n Serve steaks whole or slice up and divide evenly. Serve with risotto, asparagus, a sprinkle of cheese, and a drizzle of balsamic vinegar.<\/p>\n","protected":false},"excerpt":{"rendered":" Parmesan Truffle Wild Mushroom Risotto with Grilled Steak and Asparagus Serves 4-8 Ingredients: 5 Tbsp Black Truffle Olive Oil, divided 2 cups Parmesan Truffle Wild Mushroom Risotto 1 cup White Wine 4-5 cups Beef Stock 4 Filet Mignon Steaks 10 tspBlack Truffle Sea Salt, divided 8 tsp Black Pepper 1 Bunch Asparagus 1 Tbsp White […]<\/p>\n","protected":false},"author":1,"featured_media":3613,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[159,23,22],"tags":[],"class_list":["post-3612","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-fall-flavors","category-main-dish","category-side-dish"],"_links":{"self":[{"href":"https:\/\/coppermooseoilandvinegar.com\/index.php\/wp-json\/wp\/v2\/posts\/3612","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/coppermooseoilandvinegar.com\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/coppermooseoilandvinegar.com\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/coppermooseoilandvinegar.com\/index.php\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/coppermooseoilandvinegar.com\/index.php\/wp-json\/wp\/v2\/comments?post=3612"}],"version-history":[{"count":2,"href":"https:\/\/coppermooseoilandvinegar.com\/index.php\/wp-json\/wp\/v2\/posts\/3612\/revisions"}],"predecessor-version":[{"id":5446,"href":"https:\/\/coppermooseoilandvinegar.com\/index.php\/wp-json\/wp\/v2\/posts\/3612\/revisions\/5446"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/coppermooseoilandvinegar.com\/index.php\/wp-json\/wp\/v2\/media\/3613"}],"wp:attachment":[{"href":"https:\/\/coppermooseoilandvinegar.com\/index.php\/wp-json\/wp\/v2\/media?parent=3612"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/coppermooseoilandvinegar.com\/index.php\/wp-json\/wp\/v2\/categories?post=3612"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/coppermooseoilandvinegar.com\/index.php\/wp-json\/wp\/v2\/tags?post=3612"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
\n2 cups Parmesan Truffle Wild Mushroom Risotto<\/a>
\n1 cup White Wine
\n4-5 cups Beef Stock
\n4 Filet Mignon Steaks
\n10 tspBlack Truffle Sea Salt<\/a>, divided
\n8 tsp Black Pepper
\n1 Bunch Asparagus
\n1 Tbsp White Truffle Balsamic Vinegar<\/a>, plus more to finish
\nParmesan, to finish<\/p>\n