- Start by sautéing the chopped onion with one tablespoon of butter until translucent. Add the arborio rice and sauté for 4 minutes, then add the white wine and let it evaporate.
- Gradually add the broth, stirring constantly until the rice is almost al dente.
- In a separate pan, sear the filet mignon strips and season with Salt Grass. Avoid stirring too much to prevent the meat from releasing too much liquid, and remove when browned.
- Incorporate the seared mignon, the remaining butter, finely grated Parmesan cheese, and chunks of gorgonzola. Stir until the risotto achieves a creamy texture.
- Serve immediately!
- Enjoy this rich and creamy dish with a perfect balance of filet mignon and gorgonzola flavors!
