Filet Mignon Risotto with Porcini Mushrooms (Risotto)

Soak the porcini mushrooms in cold water for a day or two

Remove the mushrooms with a slotted spoon and reserve about 2 cups of liquid (to intensify the beef broth flavor)

Cut the mushrooms into medium-sized pieces

In a large skillet, melt half the butter over high heat and sauté the filet mignon cubes until browned, stirring constantly

Add salt and pepper to taste

Transfer the mixture to a bowl along with the liquid that has separated during cooking and reserve

Still over high heat, quickly sauté the mushrooms in the remaining butter, stirring well

Add 1 cup of wine and the reserved beef broth with its juices

Mix, cover, and simmer over low heat throughout the rice preparation

In a medium saucepan, sauté the onion in the remaining butter over low heat until caramelized

Add the Arborio rice and mix well to combine with the melted butter

Without stopping to stir, add the remaining wine and gradually add enough beef broth to cover the rice as it cooks, stirring constantly

As the rice nears completion, increase the heat of the saucepan where the beef is cooking

As soon as it comes to a boil, add the heavy cream, mix well, and remove from heat before it starts boiling again

Taste and adjust seasoning as needed

Combine the beef mixture with the cooked rice, sprinkle with grated Parmesan cheese, and serve immediately

910 calories per serving