Parmesan Truffle Wild Mushroom Risotto with Grilled Steak and Asparagus

Prep Time: 20 minutes  Cook Time: 45 minutes  Servings: 4  Author: Olivelle (Styled the Chivilla Bay Way)

🌴 Why You’ll Love This Recipe

Looking to wow someone—or just treat yourself? This Parmesan Truffle Wild Mushroom Risotto is creamy, rich, and packed with savory mushroom flavor and earthy truffle notes. Paired with tender grilled steak and crisp asparagus, it’s a restaurant-quality dinner that feels indulgent without being complicated. We love filet mignon for extra tenderness, but any favorite cut works beautifully. Comfort food with a touch of luxury? Yes, please.

🛒 Ingredients

For the Risotto:

• 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

• Parmesan cheese, for finishing

For the Steak:

• 4 filet mignon steaks (or preferred cut)

• 8 tsp Black Truffle Infused Sea Salt, divided

• 2–3 Tbsp black pepper

For the Asparagus:

• 1 bunch asparagus

• 1 Tbsp Black Truffle Infused Olive Oil

• 2 tsp Black Truffle Infused Sea Salt

• 1 Tbsp Barrel Aged Dark Thick Sweet Balsamic

To Finish:

• Barrel Aged Dark Thick Sweet Balsamic, for drizzling

👩🍳 Directions

Make the Risotto:

1. In a large, wide pot, heat 4 Tbsp Black Truffle Infused Olive Oil over medium heat.

2. Add risotto mix and stir to coat. Cook 3–4 minutes, until rice is lightly toasted.

3. Pour in wine and stir until fully evaporated.

4. Add beef stock 1 cup at a time, stirring frequently and allowing liquid to absorb before adding more.

5. Continue cooking until risotto is creamy but al dente, about 30 minutes.
   (You may need an additional ½–1 cup of stock.)

Grill the Steak:

6. Preheat grill to 400°F.

7. Season steaks on all sides with 2 tsp Black Truffle Sea Salt and pepper per steak.

8. Grill about 6 minutes per side for medium-rare, or to desired doneness. Rest before serving.

Grill the Asparagus:

9. Toss asparagus with 1 Tbsp Black Truffle Olive Oil, 2 tsp Black Truffle Sea Salt, and Barrel Aged Dark Balsamic.

10. Grill 4–5 minutes, until tender-crisp and easily pierced with a knife.

Serve:

11. Serve steaks whole or sliced alongside risotto and asparagus.

12. Finish with shaved parmesan and a light drizzle of Barrel Aged Dark Thick Sweet Balsamic.

✨ Chivilla Bay Tips & Swaps

• 🍄 Drizzle White Truffle Infused Olive Oil over risotto before serving for extra depth

• 🌿 Fresh parsley or thyme adds a beautiful finishing touch

• 🥩 Swap steak for grilled chicken or pork tenderloin

• 🍚 Leftovers reheat beautifully — add a splash of stock to restore creaminess

• ⏱️ Risotto flavors deepen as it rests for 10 minutes

⚡ Pressure Cooker / Instant Pot Option

• Set machine to Sauté and add olive oil.

• Stir in risotto mix and toast 1–2 minutes.

• Add wine and cook until fully evaporated.

• Add stock, seal lid, and cook on High Pressure for 7 minutes.

• Use natural release if possible.

• Finish with parmesan and let rest 10 minutes before serving.

🫒 Featured Chivilla Bay Favorites

• Parmesan Truffle Wild Mushroom Risotto

• Black Truffle Infused Olive Oil

• Black Truffle Infused Sea Salt

• Barrel Aged Dark Thick Sweet Balsamic