Cheese Risotto with Filet Mignon

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Cheese Risotto with Filet Mignon

Name: Cheese Risotto with Filet Mignon
Prep time: 45 min
Total time: 45 min
Yield: 5 Porções
Ingredients: 3 l Vegetable broth for risotto; 500 g Filet mignon in strips, seasoned to taste; to taste Minced Garlic; to taste Chopped Onion; 01 cup Dry, good quality white wine; 500 g Arborio rice; 01 cup Freshly grated Parmesan; 100 g Half cured cheese or mozzarella; 01 tablespoon Good quality butter; 02 cup Grilled and halved cherry tomatoes

🇧🇷Brazil

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View in original language

(Português)

45 min(s)

5 servings

Daniele Brito

@danyb.lago

Ingredients
Recipe

Vegetable broth for risotto3 l
Filet mignon in strips, seasoned to taste500 g
Minced Garlic to taste
Chopped Onion to taste
Dry, good quality white wine01 cup
Arborio rice500 g
Freshly grated Parmesan01 cup
Half cured cheese or mozzarella100 g
Good quality butter01 tablespoon
Grilled and halved cherry tomatoes02 cup

Heat the vegetable broth.
In a large pan, brown the filet mignon with olive oil, until the desired point. Remove the meat from the pan and set aside.
In the same pan, add a little more oil, garlic and onion, add the rice and let it brown well, always over medium heat.
Add the white wine, stirring constantly, until all the alcohol has evaporated. And now, add the vegetable broth little by little, always stirring, until the rice is al dente.
Now, lower the heat and add the cheeses and butter. Remembering that the risotto has to be creamy, if it gets dry, just add more broth.
Assembly: Risotto, meat and tomato. Serve with wine.

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Cheese Risotto with Filet Mignon

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