Wild Mushroom and Beef Tenderloin Risotto
Prep Time: 15 min
Cook Time: 30 min
Total Time: 45 min
Serves: 4
Equipment:
Measuring Cups
Measuring Spoons
Cutting board
Large Knife
Saucepan
Large non-reactive bowl
Ladle
Ingredients:
1 ½ cup Arborio rice
3 Cups Warm freshly made chicken stock, for rice
2 Tablespoons Shallots, minced
1 Tablespoon Garlic, minced
1-8 oz Beef tenderloin cut, small dice
1 Bag Dried wild mushrooms, reconstituted in 2 cups of red wine (Merlot or Cabernet Sauvignon)
1 Tablespoon Truffle oil
2 Tablespoons Extra virgin olive oil
2 Cups Parmesan Reggiano cheese, grated
4 Tablespoons Butter
1 Tablespoon Black truffles, thinly sliced for garnish
½ Cup Red wine (Merlot or Cabernet Sauvignon)
Instructions:
PLACE the mushrooms and 2 cups of wine in a large bowl, and let sit for few minutes until fully hydrated.
POUR the truffle oil, olive oil, shallots, garlic, and beef tenderloin bits in a saucepan at med-high heat and sauté for few minutes.
ADD the mushrooms and let cook for few more minutes.
REMOVE mushroom and beef mixture and set aside
ADD butter to the pan
ADD the rice to the pan and coat well with melted butter
ADD ½ cup red wine and reduce until fully absorbed
ADD chicken stock with ladle ½ cup at a time, cook until “al dente”
RETURN mushroom and beef mixture to the pan and mix until evenly combined
ADD parmesan cheese and mix until all ingredients are well combined.
PLATE and serve.
Tip:
Serve hot on a deep dish and top with shaved black truffles.