In a saucepan, bring 6 cups of Chicken broth, ½ low sodium, ½ regular, to a low boil.
In a large deep side saucepan (or a Le Creuset if you have one)
3 tablespoons Olive Oil
2 shallots diced
Sauté until shallots are translucent
Add:
½ cup white wine
2 pounds shitake mushrooms
Sauté for the mushrooms to absorb the mixture.
Add:
1-1/2 cups Arborio rice
Here is the fun part:
Best to do this part with a spouse, partner or whomever you can get along with for the next several minutes.
Turn up the heat to a boil. Stir the rice constantly – don’t stop!
Have your sous chef add 1 cup of the simmering chicken broth to the rice while you stir, stir, stir. The rice will absorb the broth. You will be amazed how one-half cup of rice will expand.
As the broth dissipates, add another cup of broth.
Continue the process until all the broth is gone.
At this point, the broth should be all absorbed into the rice.
Turn down the heat so it doesn’t burn and add:
4 tablespoons butter.
½ cup parmesan cheese
Salt and Pepper
Top with 3 tablespoons finely chopped chives.
Voilà
Now for the medallions:
For three people, 1-1/4 pounds full tenderloin or you can get three 6-ounce filets.
Cover with EVOO and salt and pepper.
Grill on high heat for about 4 minutes per side for rare. Same with either the full tenderloin or individual filets. Firm to the touch.
Slice the tenderloin into medallion pieces.
Plate up the mushroom risotto and layer the tenderloin medallions on the side
Voilà - Voilà
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