Truffle Mushroom Cream Risotto with Filet Mignon

In a large, heavy-bottomed skillet or saucepan, heat the olive oil and 1 tablespoon of butter over medium-high heat. Add the filet mignon steaks and sear them for 2-3 minutes on each side, or until they develop a nice crust. Transfer the seared steaks to a plate and tent with foil to keep warm.

In the same skillet, add the chopped onion and sauté for 2-3 minutes until it becomes translucent.

Add the minced garlic and sliced mushrooms to the skillet. Cook for 5-7 minutes, or until the mushrooms have released their moisture and start to turn golden brown.

Stir in the Arborio rice and cook for 2 minutes, allowing it to toast slightly.

Pour in the dry white wine and cook, stirring continuously, until most of the liquid has been absorbed by the rice.

Begin adding the warm broth to the rice, one ladle at a time, stirring frequently. Allow each ladle of broth to be absorbed before adding the next. Continue this process until the rice is creamy and tender, which should take about 18-20 minutes.

While the risotto is cooking, add the truffle oil, heavy cream, and fresh thyme leaves to the skillet. Stir to incorporate these ingredients into the risotto.

Once the risotto reaches the desired creamy consistency, remove it from the heat. Stir in the remaining tablespoon of butter and grated Parmesan cheese. Season with salt and black pepper to taste.

Serve the Truffle Mushroom Cream Risotto with a filet mignon steak on top of each serving. Garnish with chopped fresh parsley and a sprinkle of truffle salt, if desired.

Enjoy your Truffle Mushroom Cream Risotto with Filet Mignon from Ayers Valley Farms!