Filet Mignon Risotto
Ingredients
300g arborio rice
300g filet mignon
150ml Casa Madeira Risotto Wine
50ml olive oil 100g shitake strips
1/4 finely chopped onion
1 chopped garlic clove
30g dried tomatoes cut into strips
30g parmesan cheese
60g heavy cream
700ml of liquid vegetable stock
Salt, pepper and parsley to taste
Preparing
In a saucepan or frying pan, add the extra virgin olive oil with the chopped onion and garlic. Let it brown a little and then add the filet mignon strips to fry. When they are ready, add the sundried tomatoes and shitake cut into strips and fry a little more. Add the arborio rice, salt and pepper to taste and gradually add the vegetable stock, stirring for another 15 minutes over a low heat. Then add the Casa Madeira Vino Para Risotto and cook for another 5 minutes, also over a low heat. To finish, add the Parmesan cheese, sour cream and parsley.
