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Filet Mignon Risotto
🇧🇷Brazil
•View in original language
(Português)
40 min(s)
6 servings
Gilmar Sousa
@comidaevinho- Ingredients
- Recipe
- Arborio rice300 g
- Beef background1.5 l
- Onion20 g
- Dry red wine150 ml
- Filet Mignon in strips400 g
- Bacon50 g
- Butter2 tablespoon
- Parmesan Cheese50 g
- Extra Virgin Olive Oil4 tablespoon
- Black pepper to taste
- Nutmeg to taste
- Rosemary sprigs2 unit(s)
- Basil Leaves4 unit(s)
- Salt to taste
- Meat preparation: Season the meat with salt, black pepper, nutmeg, sweet paprika, rosemary, basil and a spoon of olive oil. Let it rest for 30 minutes.
- In a deep pan, fry the bacon (it is not necessary to add fat, the fat present in the bacon is enough) over very low heat. Reserve.
- In the same pan, sauté the meat with half the butter and a little oil. Reserve.
- Still in the same pan, add the oil and fry the onion cut into brunoise (cubes).
- Add the rice and let it fry for 2 minutes (medium heat) stir occasionally.
- Add the wine and let the alcohol evaporate.
- Add two ladles of the meat bottom, add the seasonings and stir constantly (this process will release the starch and make the risotto creamy) add the meat bottom as it dries.
- As soon as the risotto is al dente, turn off the heat and add the meat, butter and Parmesan cheese.
- Garnish with the bacon and basil. Serve right away.
- This dish harmonizes perfectly with Argentine Cabernet Sauvignon wine from the Mendoza region.
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