Ingredients Jump to Instructions ↓

  1. One 1-pound beef tenderloin, trimmed of fat

  2. 1 teaspoon salt

  3. 1/2 teaspoon freshly ground black pepper

  4. 2 tablespoons olive oil

  5. 2 cups chopped yellow onions

  6. 1/2 pound white button mushrooms, wiped clean, stems trimmed, and thinly sliced

  7. 2 teaspoons chopped garlic

  8. 1 pound (2 cups) Arborio rice

  9. 6 cups beef broth

  10. 1/2 cup heavy cream

  11. 1 tablespoon butter

  12. 1/4 pound Parmigiano-Reggiano cheese, grated

  13. 1/2 cup chopped green onions or scallions (green part only)

Instructions Jump to Ingredients ↑

  1. Cut the beef crosswise into 1/4-inch-slices, then into 1/2-inch-wide strips. Season with the salt and black pepper.

  2. Heat the olive oil in a large, heavy pot over medium-high heat. Add the beef and cook, stirring occasionally, until lightly browned, about 4 minutes. Add the onions and cook, stirring occasionally, until slightly soft, about 4 minutes. Add the mushrooms, garlic, and rice and stir for 2 minutes, then add the beef broth and bring to a boil. Reduce the heat to medium and stir constantly until the mixture is creamy and bubbly and the rice is tender, 15 to 18 minutes. Add the cream and continue to stir for 2 minutes, then remove from the heat.

  3. Add the cheese and green onions and stir until the cheese melts. Serve hot.

  4. Yield : 8 servings


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