Mushroom risotto with fillet and mascarpone

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Mushroom risotto with fillet and mascarpone

Name: Mushroom risotto with fillet and mascarpone
Prep time: 40 min
Total time: 40 min
Yield: 2 Porções
Ingredients: 1 cup Arborio rice; 150 g Dried Funghi; 1 cup Dry white wine; 1 cup Onion; 350 g Filet mignon in strips; 1 cup Parmesan cheese; 2 tablespoon Mascarpone cheese; 1 l Beef or vegetable broth; to taste Parsley, salt and pepper; 2 tablespoon Butter

🇧🇷Brazil

•

View in original language

(Português)

40 min(s)

2 servings

Ana

@anazambrin

Ingredients
Recipe

Arborio rice1 cup
Dried Funghi150 g
Dry white wine1 cup
Onion1 cup
Filet mignon in strips350 g
Parmesan cheese1 cup
Mascarpone cheese2 tablespoon
Beef or vegetable broth1 l
Parsley, salt and pepper to taste
Butter2 tablespoon

Wash well and then soak the dried mushrooms in white wine.
Sauté the fillet in strips in butter and set aside.
In the same pan, sauté the onion in butter, then add the rice and sauté for another 3 minutes.
Add the funghi mushroom and the wine and mix until dry, always on high heat.
Then add the meat or vegetable broth ladle by ladle, stirring constantly, until your rice is ready.
To finish, return the fillet, adjust salt and pepper, add the Parmesan cheese and mascarpone and 1 more ladle of broth, to get very creamy. Serve immediately.

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Mushroom risotto with fillet and mascarpone

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