Truffle Kobe Beef Risotto merges Japanese and Italian flavors – resulting in a dish that might be damn near the best thing you’ve ever had (seriously, I’d hate to toot my own horn but I am leaning on the horn all the way home on this one). We took arborio rice and cooked in a sweet yakiniku sauce until it’s perfectly tender, then combined it with leeks, onions, roasted mushrooms and thinly-sliced American Kobe-style beef. The risotto is finished with shaved parmesan, green onions, and truffle oil.

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