Risotto with Filet Mignon and Gorgonzola using VPJ Filet Mignon Strips
Ingredients
- 350 g VPJ Angus Beef Filet Mignon Strips
- 200 g arborio rice
- 100 ml dry white wine
- 1 L beef broth
- 1/2 onion
- 200 g butter
- 150 g grated Parmesan cheese
- 150 g gorgonzola cheese
- 5 g VPJ Salt Grass (salt with pepper)
Directions
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- 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!
