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mignon and risotto

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mignon and risotto

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Tempo de preparo

20 min(s)


1 servings

Vinícius Fernandes

  • Ingredients
  • Recipe
  • Medallion of mignon2 unit(s)
  • Wood Sauce to taste
  • Arborio rice100 g
  • White wine100 ml
  • Beef broth to taste
  • shitake mushroom to taste
  • Onion and garlic to taste
  1. Cut the shitake into slices Season the medallions with salt and pepper. Pique the onion and garlic and take it to braise with the rice.
  2. Sauté well and add the white wine, season with salt and let it reduce. After reducing, add the meat broth and stir until reduced, add more broth and repeat the process until the risotto takes on a creamy point. Add the shitake and book.
  3. Take the medallions and place them in a very hot skillet greased with olive oil. Let it brown on all sides, add butter and keep watering until it reaches the point you want. Then just plate and serve

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