PREPARATION

  1. In a wide skillet, melt ¼ cup butter over medium heat. Add shallots and cook 2–3 min until soft. Add rice, stir to coat, toast for 1 min. Add wine and stir until absorbed. 
  2. Gradually add warm broth 1 cup at a time, stirring constantly. Add more once absorbed. Continue until rice is creamy and al dente. 
  3. While rice cooks, in another pan heat 1 tbsp butter + 1 tbsp oil. Sear mushrooms until golden. Add garlic, salt, and pepper. Cook 2–3 more minutes. 
  4. When rice is ready, turn off heat. Stir in ⅔ of mushrooms, truffle (if using), remaining ¼ cup butter, mascarpone, and parmesan. Mix until smooth. Season to taste. 
  5. Spoon risotto into bowls. Top with mushrooms, parmesan, and chives. 

Redefine Beef Flank 

  1. Remove 200 g defrosted Flank from packaging. Rub with oil. 
  2. Sear over medium-high heat for 3–5 minutes per side, until internal temp reaches 72°C (160°F). 
  3. Slice into ~30 pieces, ½–1 cm thick. 
  4. Season with flaky salt, pepper, and olive oil. Serve over the risotto. 

 

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Ingredients

½ cup butter (110 g)

2 small shallots, finely minced

1½ cups arborio rice

½ cup dry white wine

6 cups vegetable broth

4 cups mixed mushrooms (chestnut, king oyster, shiitake), sliced

2 garlic cloves, minced

1 tbsp black truffle purée or truffle oil (optional)

½ cup mascarpone cheese

1 cup grated parmesan, plus more for garnish

Salt and freshly cracked pepper, to taste

2 tbsp chopped chives, for garnish

Note:
Allergens: Soy, wheat, mustard, barley