Leek risotto with filet mignon medallions

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Leek 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
Leek100 g
Onion1/2 unit(s)
Butter100 g
White wine80 ml
Parmesan100 g
Filet Mignon800 g
Salt and black pepper to taste
Chives to taste
Nutmeg to taste
Olive oil2 teaspoon

Sauté the chopped onion in olive oil and a little butter. When it is translucent, add the arborio rice and the leek and sauté, so that the grains can absorb all the fat. Add the white wine and sauté a little longer.
Then pour 2 ladles of vegetable broth (I've already taught how to make it in my recipes), lower the heat and let it cook in a pan without a lid. 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 200g 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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Chef Wilson Nunes Garlic Risotto Recipe

This tasty and easy-to-prepare recipe, on how to make leek risotto, is authored by chef Wilson Nunes , one of the cooks talents that are part of our DeliRec platform. You can check out on the profile of this lover and foodie many other amazing dishes, which go beyond risotto with filet mignon medallion. The cook has a lot to teach and share, he has a partnership in three restaurants and the recipes he shares on his profile belong to the menu present in them (some of them) and are also meals he cooks for his family. He teaches you how to prepare delicious snacks and desserts, such as dadinhos de tapioca with pepperoni and paçoca pudding. If you enjoy cooking, it will be a great opportunity to learn new recipes.

Poró Garlic Risotto: discover the origin of the dish

The filet mignon with leek risotto is a divine dish, but only the leek risotto already enchants everyone with its unique flavor and practicality in preparation. This dish is quite simple, but it needs to be prepared carefully, so that it tastes good. Its origin comes from places that go beyond our Brazil, you know?

This is due to the fact that risotto is a very traditional dish in Italy, as much as we associate pizza with that country. It is so true that risotto, in Italian, has a translation that resembles “rice”. Leek, in turn, is a seasoning that has been gaining the admiration of Brazilians and has stood out in our cuisine for a while, but its origin comes from Europe and the French peoples. Some compare this spice to asparagus.

Leek risotto is a blend of cultures that come together in a perfect flavor combination! Those who usually prepare this recipe fall in love and always include it in their menu, whether at home, in restaurants, among other places. It's a dish that goes well with a family dinner, with a meeting of friends and, of course, with wine!