Dinner Fit for Royalty; Pan Seared Wagyu Beef with Truffled Risotto and Black Truffle Butter Sauce!

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Dinner fit for Royalty: Pan-Seared Wagyu Beef with Truffled Risotto and Black Truffle Butter Sauce. This recipe combines the melt-in-your-mouth luxury of Wagyu beef with the decadent richness of truffles. It's a true showstopper for a special occasion. Ingredients: For the Wagyu Beef: 2 Wagyu ribeye steaks (about 8oz each), at least A5 grade (higher grade for extra marbling) Kosher salt Freshly ground black pepper 2 tablespoons high-heat oil (grapeseed or avocado) 2 tablespoons unsalted butter 4 sprigs fresh thyme For the Truffled Risotto: 4 cups low-sodium chicken broth, warmed 1 tablespoon olive oil 1 small shallot, finely chopped 1 cup Arborio rice 1/2 cup dry white wine 1/4 cup grated Parmesan cheese 1/4 cup shaved black truffle (or 1 tablespoon truffle oil) Salt and freshly ground black pepper For the Black Truffle Butter Sauce: 1/2 cup unsalted butter 1 tablespoon truffle oil (or additional shaved black truffle) Salt and freshly ground black pepper (to taste) Instructions: Prepare the Wagyu: Pat the steaks dry with paper towels. Season generously with salt and pepper on both sides. Sear the Steaks: Heat the oil in a heavy-bottomed skillet over high heat until shimmering. Carefully place the steaks in the pan and sear for 2-3 minutes per side for a medium-rare doneness. (Adjust cooking time for desired doneness). Add the butter and thyme sprigs to the pan, tilting the pan to baste the steaks with the melted butter for an additional minute. Remove the steaks from the pan and set aside to rest on a plate under tented foil. Make the Truffled Risotto: Heat the olive oil in a large saucepan over medium heat. Add the shallot and cook until softened, about 3 minutes. Add the Arborio rice and cook, stirring constantly, for 1 minute until coated with oil. Deglaze with Wine: Pour in the white wine and cook, stirring constantly, until the wine is almost completely absorbed. Gradually Add Broth: Start adding the warm chicken broth, about 1/2 cup at a time, stirring frequently and allowing the rice to absorb the liquid before adding more broth. Continue this process until the rice is cooked through but still has a slight bite, about 20-25 minutes. Stir in Cheese and Truffle: Once the rice is cooked, remove from heat and stir in the Parmesan cheese and truffle (or truffle oil). Season with salt and pepper to taste. Black Truffle Butter Sauce: While the risotto finishes, melt the butter in a small saucepan over medium heat. Once melted, remove from heat and stir in the truffle oil (or additional truffle). Season with salt and pepper to taste. Plating and Serving: To serve, spoon the truffle risotto onto warmed plates. Top with the seared Wagyu steak and drizzle with the black truffle butter sauce. Garnish with a sprig of fresh thyme (optional). Tips: Wagyu Grade: A5 Wagyu is considered the highest quality and most marbled. If it's unavailable or out of budget, you can use a well-marbled ribeye steak. Truffle Options: Fresh black truffles are incredibly expensive. You can substitute with truffle oil, but the flavor will be less intense. Wine Pairing: A full-bodied red wine like Cabernet Sauvignon or Bordeaux will complement the richness of the dish. This recipe is a luxurious and unforgettable dining experience. Enjoy!
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[@macrostheblack8]

Why is it showing 4 to 5 different cuts of meat whilst cooking? Keep it to the meat that is being prepared for the recipe

[@CulinaryRecipeCreations]

It's more enticing this way.