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Fillet risotto with mushrooms
In a partnership with
@delirecđ§đ·Brazil
âąView in original language
(PortuguĂȘs)
25 min(s)
2 servings
Chef Camila
@chefcamilacassilha- Ingredients
- Recipe
- Arborio rice1 cup
- Filet mignon cut into strips250 g
- Hydrated and Chopped Dry Funghi50 g
- Homemade beef broth1 l
- Chopped Onion1/3 cup
- Minced garlic1 teaspoon
- unsalted butter2 tablespoon
- Grated Parmesan Cheese1/2 cup
- Red wine1/2 cup
- Parsley and chopped chives to taste
- Sea salt to taste
- Ground black pepper to taste
- Olive oil to taste
- In a non-stick skillet, heat the olive oil and grill the strips of meat little by little, season with salt and pepper. Reserve.
- Place 1 tablespoon of butter in a pan and place over medium heat. When melted, add the onion and garlic, season with a pinch of salt and sauté until wilted.
- Add the rice and sauté for 2 minutes to coat the grains with the butter. Season with salt and pepper to taste.
- Add the wine and stir well until dry. Add 2 ladles of beef broth (hot) + the liquid from the funghi hydration and mix.
- Let it cook, stirring occasionally, until dry. Repeat the procedure, adding the broth, ladle by ladle, stirring, until the risotto is at the point of your preference.
- Add the funghi to the grilled meat strips and cook for another 2 minutes.
- Adjust the salt, turn off the heat, add the green seasoning, the remaining butter, the Parmesan and mix well. Serve immediately.
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