Easy, gourmet Parmesan Truffle Wild Mushroom Risotto Recipe

Looking to wow someone (or just treat yourself)? This creamy Truffle Risotto, loaded with savory woild mushrooms and rich Parmesan, is pure comfort with a touch of luxury. Paired with a tender steak and crisp asparagus, it's a dinner that feels fancy without all the fuss. We love using filet mignon for extra tenderness, but any favorite cut will do! With bold, restaurant-quality flavors made easy at home, this is a meal you'll want on repeat.

🛒 Ingredients:

5 Tbsp Black Truffle Infused Olive Oil, divided.
2 cups Olivelle Parmesan Truffle Wild Mushroom Risotto
1 cup dry white wine
4-5 cups beef stock
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

🍳 Instructions:

In a large wide pot, heat 4 Tbsp of Black Truffle Olive Oil over medium heat. Add 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 1/2 cup - 1 cup more liquid.
Meanwhile heat the grill to 400F. Season all sids of the steaks with 2 tsp Black Truffle Salt and 2 tsp pepper per steak. Cook the steak 6 minutes per side for medium rare.
Toss asparagus with 1 Tbsp Black Truffle Olive Oil, 2 tsp Black Truffle Salt, and 1 Tbsp Barrel Aged Dark Balsamic. Add to grill and cook until the thickest part of the steam is easily pierced with a pairing knife, about 4-5 minutes.
Serve steaks whole or slice up and divide evenly. Serve with risotto, asparagus, a sprinkle of cheese, and a drizzle of Barrel Aged Dark Balsamic Vinegar.

💡 Pro Tips:

Drizzle a little White Truffle Infused Olive Oil on top before serving for an extra pop of earthy flavor.
Don’t skip the fresh herbs! A sprinkle of parsley or thyme gives it that perfect finishing touch.
Leftovers? They reheat beautifully for lunch the next day—just add a splash of stock before microwaving to keep it creamy.

Recipe Note:

Pressure Cooker or Instant Pot Instructions: Set machine to Saute and add the olive oil. 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). 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.