2 cups of dried porcini mushrooms (90 g)
1/2 cup of butter
800g filet mignon, cut into cubes about 4cm
1 tablespoon of salt or to taste
1 pinch of black or white pepper
1 1/2 cups of dry white wine or Port
1 large onion, chopped
2 1/2 cups of Italian Arborio rice
1.5 liters of beef broth
1 can of heavy cream (300g)
Parmesan cheese, grated coarse (for sprinkling)
2 cups of dried porcini mushrooms (90 g)
1/2 cup of butter
800g filet mignon, cut into cubes about 4cm
1 tablespoon of salt or to taste
1 pinch of black or white pepper
1 1/2 cups of dry white wine or Port
1 large onion, chopped
2 1/2 cups of Italian Arborio rice
1.5 liters of beef broth
1 can of heavy cream (300g)
Parmesan cheese, grated coarse (for sprinkling)
In a bowl, soak the mushrooms in cold water for one day
Remove with a slotted spoon and reserve about 2 cups of liquid (to enhance the beef broth)
Chop the mushrooms into medium-sized pieces
In a large skillet, melt half the butter over high heat and sauté the filet mignon cubes, stirring constantly until browned
Add salt and pepper and stir
Transfer to a bowl along with the liquid that separates during cooking and reserve
Still on high heat, quickly sauté the mushrooms in the remaining butter, stirring well
Add 1 cup of wine and the reserved beef broth
Stir, cover, and maintain low heat throughout the rice preparation
In a medium pan, sauté the onion in the remaining butter over low heat until caramelized
Add the rice and stir to incorporate with the melted butter
Without stopping to stir, add the remaining wine and only enough beef broth to cover the rice
Continue adding more broth as needed, as the liquid evaporates, until the rice is al dente, that is, soft but resistant to bite
When the rice is almost ready, increase the heat on the pan where the beef is
As soon as it boils, add the heavy cream, stir, and dislodge before reboiling
Taste and adjust seasoning if necessary
Add the meat mixture to the rice, sprinkle with grated Parmesan cheese, and serve immediately.
