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Filet risotto with gorgonzola
In a partnership with
@delirecđ§đ·Brazil
âąView in original language
(PortuguĂȘs)
30 min(s)
4 servings
Chef Camila
@chefcamilacassilha- Ingredients
- Recipe
- Carnaroli or arboreal rice2 cup
- Filet mignon cut into medium pieces300 g
- Gorgonzola Cheese80 g
- Dry red wine250 ml
- Chopped red onion1/3 cup
- Unsalted butter2 tablespoon
- Olive oil1 tablespoon
- Grated Parmesan Cheese1/2 cup
- Chopped Parsley to taste
- Sea Salt to taste
- Hot homemade beef broth1.5 l
- Ground black pepper to taste
- Heat the oil in a pan and brown the meat little by little, season with salt and pepper. Reserve.
- In the same pan add 1 tablespoon of butter and fry the onion well.
- Add the rice and mix well to seal the grains.
- Add the wine and stir until it evaporates completely.
- Add the beef stock 1 ladle at a time, stirring constantly.
- When the rice is cooked add the gorgonzola, the parsley, return the meat to the pan and mix. Adjust the salt and turn off the fire.
- Add the parmesan and 1 tablespoon of the cold butter. Mix well and serve immediately.
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