Fillet Steak with White Truffle Mushroom Risotto

Name: Fillet Steak with White Truffle Mushroom Risotto
Yield: 1 serving
Cuisine: British
Ingredients: 190 g Fillet steak; 50 g Arborio rice; 150 g Mushrooms (sliced); 30 g Shallot (finely chopped); 15 g White truffle sauce; 10 g Parmesan cheese (grated); 0.5 tsp Olive oil; 300–350 ml Hot stock; to taste Salt and black pepper

Bee Vinitra @cook_24600183

Yummy

Bee Vinitra @cook_24600183

Yummy

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Ingredients

1 serving

190 gFillet steak
50 gArborio rice
150 gMushrooms (sliced)
30 gShallot (finely chopped)
15 gWhite truffle sauce
10 gParmesan cheese (grated)
0.5 tspOlive oil
300–350ml Hot stock
to taste Salt and black pepper

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Steps

1

Heat a pan, add olive oil, and sauté mushrooms over high heat until golden and slightly crispy. Season with black pepper and set aside.
2

In the same pan, sauté shallot until soft. Add Arborio rice and stir for 1 minute until coated.
3

Gradually add hot stock, one ladle at a time, stirring often. Wait until almost absorbed before adding more. Cook for 16–18 minutes until rice is al dente and creamy.
4

Return mushrooms to the pan. Turn off the heat, add white truffle sauce and Parmesan, and mix well. Add more stock if too thick.
5

Pat steak dry, season with salt and pepper. Sear in a hot pan to your preferred doneness. For medium-rare, rest for 5 minutes before slicing.
6

Plate the risotto, top with sliced steak, and sprinkle extra Parmesan and black pepper to finish.