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Mushroom Risotto with Filet Mignon Medallions
🇧🇷Brazil
•View in original language
(Português)
90 min(s)
4 servings
Wilson Nunes
@wilsonfnunes- Ingredients
- Recipe
- Arborio rice2 cup
- Vegetable broth (homemade)1 l
- Secchi Funghi80 g
- White onion1/2 unit(s)
- Butter (2 tablespoons)100 g
- White wine (dry)80 ml
- Parmesan (freshly grated)100 g
- Filet mignon (medallions)600 g
- Salt and black pepper to taste
- chives or parsley to taste
- Nutmeg to taste
- Olive oil1 tablespoon
- Moisturizing the mushroom: If the funghi is too big, cut it into smaller pieces. (Ideally, it should be no more than 2 cm). Place this funghi to hydrate with a cup of hot water in an airtight pot or bowl with a lid. Note Do not wash the funghi and do not throw the water that releases during hydration. It will be used in risotto.
- Making the risotto: In a pan add the olive oil and a spoon of butter. Saute chopped onion. When translucent, add the arborio rice and sauté a little, so that the grains can absorb all the fat. Add the white wine and sauté a little longer. Add the hydrated funghi and stir for a few seconds. Then pour 2 ladles of vegetable broth (I've already taught in my recipes how to make it) and the broth you hydrated the funghi, lower the heat and stir constantly. When it is almost dry, add a little more broth. Stir constantly, so as not to catch the bottom of the pan and release starch. Repeat this process until the rice is al dente. When it's finally done, remove the pan from the heat and heat, add the rest of the chilled butter and fresh Parmesan. Stir vigorously, being careful not to break the beans. Add nutmeg and freshly ground pepper (to taste). If necessary, correct the salt. Always do this after adding the Parmesan, so you don't risk getting salty. Finish with chives.
- Filet mignon: Cut 4 medallions of 150g each and season with freshly ground pepper + salt on one side, turn and put only salt on the other side. Fry in a very hot skillet with a little oil. When the fillet is well browned on the underside, flip over and fry on the other side. Do the same thing on the sides of the fillet. I usually fry 5 minutes on one side and 2 on the other. But that will depend on the height of the fillets.
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Mushroom Risotto with Filet Mignon Medallions