Ingredients
1.5 cups Arborio rice
4.5 cups Chicken stock (+/-)
2 minced shallots
1 minced clove of garlic
1 sprig of thyme
1/2 cup white wine
2-3 cups diced and roasted mushrooms. Buttons, shitakes, and portobellos are great but let your preference guide you.
2 cups beef tenderloin “bits”
2 Tablespoons butter
1/2 cup heavy cream
2 Tablespoons chopped chives. Juice of 1/2 lemon
1 olive baguette (opt.)
Salt and pepper
Preparation
In a moderately sized pot, begin with slowly cooking your shallots and garlic in a teaspoon of butter.
Add your wine, thyme and reduce by half.
Add your rice and cook over medium heat 4-5 minutes.
Add 1/2 of your chicken stock and bring to a simmer, stir frequentely.
While your rice is simmering, roast your mushrooms on a shallow baking sheet at 350F for about 10 minutes, or until they’re tender and dried a little.
When your rice has absorbed the stock, add the rest. Continue simmering until you’ve found your desired “al dente” stirring frequentely.
Now, saute your tenderloin tips in a teaspoon of butter, think medium-rare and lightly season.
Stir your roasted mushrooms into your risotto.
Stir your sauteed tenderloin in as well.
Add the cream, juice of 1/2 lemon, chives, any butter left-over.
Mix until all are combined, season with salt and pepper, always taste, and enjoy with your favorite baguette and pinot noir.
