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Cheese Risotto with Filet Mignon

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Cheese Risotto with Filet Mignon

🇧🇷Brazil

View in original language

(Português)

Tempo de preparo

45 min(s)

Porções

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
  1. Heat the vegetable broth.
  2. In a large pan, brown the filet mignon with olive oil, until the desired point. Remove the meat from the pan and set aside.
  3. In the same pan, add a little more oil, garlic and onion, add the rice and let it brown well, always over medium heat.
  4. 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.
  5. 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.
  6. Assembly: Risotto, meat and tomato. Serve with wine.

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