One of my favorite comfort foods to make is mushroom risotto! It’s creamy, flavorful, and the perfect dish for any occasion. I love how the savory mushrooms and leeks combine with the rice to create a rich and satisfying meal. Pairing it with juicy fillet steaks makes it a delicious and elegant dinner that’s sure to impress! Let’s dive into this recipe that will make your taste buds dance!
Method
Cook the Fillet Steaks
I begin by preparing the fillet steaks, which are the centerpiece of this elegant meal. I season both sides of the steaks with a generous amount of salt and pepper to enhance their natural flavor. Then, I heat a frying pan over medium-high heat until it’s hot. Once the pan is ready, I place the seasoned steaks in the pan and cook them for about 3.5 minutes on each side. This timing is crucial for achieving a nice medium-rare finish, which keeps the steaks juicy and tender. After cooking, I remove the steaks from the pan and wrap them in foil to let them rest. This resting period allows the juices to redistribute throughout the meat, making it even more flavorful.
Sauté the Vegetables
While the steaks are resting, I shift my focus to making the risotto. I take a saucepan and add a little oil over medium heat. Once the oil is hot, I toss in the diced onion, sliced leeks, and mushrooms. I sauté these vegetables for about 5 minutes until they soften and release their flavors, stirring occasionally to prevent them from browning too much. After the initial sauté, I add the crushed garlic to the pan and cook for an additional 30 seconds. The garlic adds a wonderful aroma and depth to the dish, creating a savory foundation for the risotto.
Add the Risotto Rice
With the vegetables softened and fragrant, it’s time to add the risotto rice. I pour the 150g of risotto rice directly into the pan, stirring it in with the sautéed vegetables. This step helps to toast the rice slightly, enhancing its nutty flavor. Once the rice is well coated, I begin the process of adding the stock. I carefully add the 700ml of stock, one ladleful at a time, stirring continuously as the rice absorbs the liquid. This gradual addition is essential; it ensures that the rice cooks evenly and achieves that creamy texture characteristic of a perfect risotto. I continue to add stock and stir for about 20 minutes until the rice is tender and has absorbed most of the liquid.
Incorporate the Cheeses
Once the risotto is cooked to perfection, I remove it from the heat and stir in the seriously strong spreadable light cheese and grated Parmesan cheese. I mix everything thoroughly until the cheeses are melted and well combined, creating a creamy and luxurious sauce that clings to the rice. This step elevates the risotto, making it rich and satisfying, and perfectly complements the earthy flavors of the mushrooms and leeks.
Serve the Dish
Finally, I plate the mushroom risotto into bowls, ensuring each serving has a generous portion of the creamy mixture. I take the resting fillet steaks and slice them before placing them on top of the risotto. The contrast of the warm, creamy risotto with the juicy, tender steak makes for a beautiful presentation. To complete the meal, I like to serve it with a side of steamed vegetables or a fresh green salad, which adds a nice touch of color and freshness to the plate.
Mushroom Risotto Recipe
Equipment
- Frying pan
- Saucepan
- Wooden spoon or spatula
- Measuring cups and spoons
- Foil for resting the steak
Ingredients
- For the Steak:
- 2 fillet steaks
- Salt and pepper to taste
- For the Risotto:
- 150 g risotto rice
- 700 ml stock beef oxo or vegetable
- 2 sliced leeks
- 70 g sliced mushrooms
- 1/2 diced onion
- 2 crushed garlic cloves
- 55 g seriously strong spreadable light cheese
- 10 g Parmesan cheese grated
Instructions
- First, I cook the fillet steaks. I season them with salt and pepper, then heat a frying pan over medium-high heat. I cook the steaks for about 3.5 minutes on each side for a nice medium-rare finish. Once cooked, I wrap them in foil and let them rest while I prepare the risotto.
- Next, I grab a saucepan and add a little oil. I toss in the diced onion, sliced leeks, and mushrooms, frying them until they become soft. After about 5 minutes, I add the crushed garlic and fry for another 30 seconds to release its wonderful aroma.
- Now, it’s time to add the risotto rice! I stir it in with the vegetables and then begin adding the stock a little at a time. I keep stirring as the rice absorbs the liquid, which usually takes about 20 minutes until it’s creamy and cooked to perfection.
- Once the risotto is done, I mix in the seriously strong spreadable cheese and grated Parmesan cheese until everything is well combined and creamy.
- Finally, I serve the risotto in bowls and top it with the resting steak. It’s also great to have some veggies on the side for a complete meal!
Notes
Serving Suggestions
This mushroom risotto is delightful served with the steak on top, but you can also pair it with a side of steamed vegetables or a fresh green salad. A sprinkle of fresh herbs like parsley can add a nice touch!
Fun Fact
Did you know that risotto is a traditional Italian dish? It’s made by slowly cooking rice and adding broth gradually, which creates that creamy texture that everyone loves!
Conclusion
This mushroom risotto recipe is a comforting and delicious meal that’s perfect for any occasion. The combination of tender steak and creamy risotto makes for a satisfying dinner. I hope you enjoy making and sharing this dish as much as I do!