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Filet mignon risotto with mushrooms
🇧🇷Brazil
•View in original language
(Português)
60 min(s)
4 servings
Nutricionista Camila
@nutricamicastagna- Ingredients
- Recipe
- Boiling water1 l
- Diced Filet Mignon400 g
- Arborio rice1 cup
- Olive oil1 tablespoon
- Butter1 tablespoon
- Chopped Onion1/2 unit(s)
- Dry white wine1 cup
- Funghi porcini1 cup
- Fresh cream1 cup
- Parmesan cheese to taste
- Ground black pepper to taste
- Natural seasonings to taste
- Hydrate the mushrooms in boiling water, leaving the mushrooms immersed in the water, in a covered container, for at least 30 minutes.
- Drain and chop the mushrooms into medium pieces. Don't neglect the soaking water.
- In a pan or skillet with a lid, brown the fillet cubes in butter. Correct salt and pepper. Transfer to a container.
- In the pan in which the fillet was fried, add the chopped mushroom and sauté quickly. Add 1/2 cup of the wine and let it evaporate.
- Add the reserved meat. Mix, cover and keep on low heat during rice preparation. If the broth of the mixture dries up, gradually add the broth from the mushroom sauce, to prevent it from burning.
- In a large pan, melt the butter, mix the oil with it and brown the onion. Add the rice and fry for a minute. Add 1/2 cup of the wine and stir until evaporated.
- Gradually add 2 or 3 ladles of the beef stock, stirring constantly until the stock dries up. Repeat this procedure until the rice is "al dente".
- When the rice is almost done, increase the heat of the pot where the meat is. Add the cream, stir and turn off. Correct seasoning if necessary.
- Mix the meat with the rice and check the salt and add ground black pepper, if you like. Turn off the heat, cover the pan and let the risotto rest for five minutes before serving. Sprinkle grated Parmesan before serving.
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