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Cheese Risotto with Filet Mignon
🇧🇷Brazil
•View in original language
(Português)
45 min(s)
5 servings
Daniele Brito
@danyb.lago- Ingredients
- Recipe
- Vegetable broth for risotto3 l
- Filet mignon in strips, seasoned to taste500 g
- Minced Garlic to taste
- Chopped Onion to taste
- Dry, good quality white wine01 cup
- Arborio rice500 g
- Freshly grated Parmesan01 cup
- Half cured cheese or mozzarella100 g
- Good quality butter01 tablespoon
- Grilled and halved cherry tomatoes02 cup
- Heat the vegetable broth.
- In a large pan, brown the filet mignon with olive oil, until the desired point. Remove the meat from the pan and set aside.
- In the same pan, add a little more oil, garlic and onion, add the rice and let it brown well, always over medium heat.
- Add the white wine, stirring constantly, until all the alcohol has evaporated. And now, add the vegetable broth little by little, always stirring, until the rice is al dente.
- Now, lower the heat and add the cheeses and butter. Remembering that the risotto has to be creamy, if it gets dry, just add more broth.
- Assembly: Risotto, meat and tomato. Serve with wine.
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