Truffle Kobe Beef Risotto
What is a Truffle Kobe Beef Risotto?
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. Droolfest – ticket for one, please!
Where’d It Come From?
Kobe beef comes from none other than Kobe, Japan. While risotto, as you may have guessed, comes from Risotto, Italy. Just kidding, that doesn’t exist. Risotto actually comes from Milan / the Lombardy region of northern Italy.
Want to dig deeper into the roots of these dishes? Check out our Food History 101 Blog!
– Click here to learn about the origin of Kobe Beef
– Click here to learn about the history of Risotto
How’s It Made?
Makes: 4 servings | Active prep/cook time: 1 hour
Ingredients:
½ lb American Kobe-style beef – thinly sliced (substitute for ribeye, if needed)
1 cup arborio rice
3 oz shiitake mushrooms – sliced into ¼-inch thick slices
½ large onion – sliced
2 tbs sake
2 tbs mirin
1 tsp sugar
½ tsp rice vinegar
3 tbs soy sauce
½ tsp miso
2 tsp sesame oil
⅛ apple – skin removed and grated
4 cups beef broth
1 stick of butter
1 cup sliced leeks
½ tsp minced fresh thyme leaves
¼ cup chopped green onions
Parmesan shavings
Truffle oil
Salt & pepper
Instructions:
Preheat oven 400 degrees. Melt 4 tbs butter in the microwave and toss with mushrooms, thyme, salt and pepper. Roast for 15 minutes or until brown around the edges. Set aside
Make yakiniku sauce: In a saucepan, combine sake, mirin, sugar, rice vinegar, soy sauce and miso and simmer for 1.5 minutes. Remove from heat and add sesame oil and grated apple.
In a separate saucepan, heat beef broth to a boil then reduce to low heat to keep warm.
In a large pan or pot, melt 2 tbs of butter and sear beef with salt and pepper on medium-high heat until browned. Remove beef but keep fat/juices in pan.
Add leeks and onions seasoned with salt and pepper into the pan of juices and cook until ingredients begin to soften.
Add rice and cook for about 2 minutes – stirring constantly.
Add yakiniku sauce, stir until liquid is absorbed (1 to 2 minutes).
Add one cup of beef broth, stirring often until liquid is almost all absorbed. Repeat this step, one cup of broth at a time, until all liquid is absorbed and rice is tender.
Stir in mushrooms, beef, and 2 tbs butter.
Serve immediately with a drizzle of olive oil, chopped green onions, and parmesan shavings.
