Filet Mignon Risotto with Porcini Mushrooms (Risotto)

Name: Filet Mignon Risotto with Porcini Mushrooms
Yield: 6
Ingredients: 2 cups of dried porcini mushrooms (90 g); 1/2 cup of butter (100 g); 800 g of filet mignon, cut into 4 cm cubes; 1 teaspoon of salt or to taste; 1 pinch of black or white peppercorns; 1 1/2 cups of dry white wine or Port wine (360 ml); 1 large onion (150 g), finely chopped; 2 1/2 cups of Italian Arborio rice (500 g); 1.5 liters of beef broth; 1 can of heavy cream (300 g); Parmesan cheese, grated coarse (for sprinkling)

1
2 cups of dried porcini mushrooms (90 g)
2
1/2 cup of butter (100 g)
3
800 g of filet mignon, cut into 4 cm cubes
4
1 teaspoon of salt or to taste
5
1 pinch of black or white peppercorns
6
1 1/2 cups of dry white wine or Port wine (360 ml)
7
1 large onion (150 g), finely chopped
8
2 1/2 cups of Italian Arborio rice (500 g)
9
1.5 liters of beef broth
10
1 can of heavy cream (300 g)
11
Parmesan cheese, grated coarse (for sprinkling)

Ingredients

1
2 cups of dried porcini mushrooms (90 g)
2
1/2 cup of butter (100 g)
3
800 g of filet mignon, cut into 4 cm cubes
4
1 teaspoon of salt or to taste
5
1 pinch of black or white peppercorns
6
1 1/2 cups of dry white wine or Port wine (360 ml)
7
1 large onion (150 g), finely chopped
8
2 1/2 cups of Italian Arborio rice (500 g)
9
1.5 liters of beef broth
10
1 can of heavy cream (300 g)
11
Parmesan cheese, grated coarse (for sprinkling)

Directions

1
Soak the porcini mushrooms in cold water for one day and a half
2
Drain and reserve approximately 2 cups of the liquid (to enhance the beef broth flavor)
3
Cut the mushrooms into medium pieces
4
In a large skillet, melt half the butter over high heat and sauté the filet mignon cubes, stirring constantly, until they start to brown
5
Add salt and pepper and mix well
6
Transfer to a bowl along with the liquid that has separated during cooking and reserve
7
Still on high heat, quickly sauté the mushrooms in the remaining butter, stirring well
8
Add 1 cup of wine and the reserved beef broth with its juices
9
Mix, cover, and simmer over low heat for the entire preparation of the rice
10
In a medium saucepan, sauté the onion in the remaining butter over low heat until it caramelizes
11
Add the rice and mix well to incorporate the melted butter
12
Without stopping to stir, add the remaining wine and gradually add beef broth as needed to cover the rice, stirring constantly
13
Continue adding more broth as needed, measuring as the liquid evaporates, until the rice is al dente, i.e., soft but still resistant to the bite
14
When the rice is almost cooked, increase the heat of the saucepan where the beef is simmering
15
As soon as it starts to boil, add heavy cream, mix well, and remove from heat before it starts boiling again
16
Taste the seasoning and adjust if necessary
17
Add the beef mixture to the rice, sprinkle with grated Parmesan cheese, and serve immediately
18
910 calories per serving