A delicious 3-cheese risotto recipe with filet mignon!

For those looking for an ideal recipe for more special dates, here is a 3-cheese risotto with filet mignon that you can make at home!

You Risottos These are dishes that deliver a lot of flavor and elegance, imagine making one accompanied by a grilled filet mignon, would it make your mouth water?

Well, that's exactly the recipe of the day, a risotto 3 cheeses with filet mignon We are going to teach you how to make this super appetizing dish. So check out the entire step-by-step guide now and follow this Kitchen Manual post!

Ingredients for risotto 3 cheeses with filet mignon:

Risotto:

• Arborio rice – 100 g (100 grams yields one serving per person)
• Dry white wine – 1 bottle
• Gorgonzola cheese – 60 g
• Provolone cheese – 70 g
• Parmesan cheese – 70 g
• Chopped carrot – ½ unit
• Chopped medium onion – ½ unit
• Chopped sausage – 1 stalk
• Garlic cloves – 3 units
• Laurel – 3 leaves
• Rosemary or thyme sprigs
• Black pepper to taste
• Oil
• Butter
• Salt to taste
• mirepoix broth

For the grilled filet mignon:

• Filet mignon – 2 pieces
• Garlic clove – 1 unit
• Oil
• Butter
• Rosemary to taste
• Salt to taste

HOW TO PREPARE RISOTO 3 CHEESES WITH FILLET MIGNON:

Risotto:

1. First heat a pan, adding a drizzle of olive oil and a piece of butter, melting it with the oil. Once this is done, finish sautéing with the onion (chopped smaller than the grain of rice).
2. Then, with the heat low, add 100 grams of arborio rice per person who will enjoy this risotto.
3. Then, when it heats up, add 150 ml of dry white wine to the pan. Let it cook over low heat for 20 minutes, keep stirring. 
4. Then add the mirepoix broth little by little and stir until the broth is incorporated and evaporates completely. After that, you don't need to stir and cook a little longer, which will take between 5 and 7 minutes.
5. Right after this step, add the gorgonzola cheese. After all the cheese has melted, add more broth and stir well. 
6. Then add more broth, letting it cook for about five minutes. Also add 60 grams of butter (unsalted) and melt it.
7. Finish, turning off the heat, add the 70 grams of provolone cheese along with the 70 grams of Parmesan cheese, beating well to release the remaining starch.

Filet mignon:

1. Heat a frying pan slightly and add two fillets, rosemary, a clove of garlic, olive oil and salt and let it brown well.
2. Right after both sides are browned, deglaze, in which you add a small portion of butter to the pan, until the meat is removed from the bottom (do not use margarine, but butter).
3. Next, add the already crushed and unpeeled garlic clove and the two rosemary sprigs, fragrant your fillet and giving it more flavor.
4. Once the meat is well browned, remove it from the pan and serve it with the risotto while still hot.

Finally, you and your guests can now enjoy the risotto 3 cheeses with filet mignon!

This recipe is ideal for more special moments, such as dinners with family or friends.

See also the surprising recipe for creamy shrimp risotto!