Sliced Filet Mignon Over Mushroom Risotto at Fleming's Prime Steakhouse
Fleming's Prime Steakhouse Recipe
10 cups chicken stock
1 teaspoon salt
1 teaspoon white pepper
2 teaspoons olive oil
2 cups arborio rice
1 cup red onion, diced
1 cup mushrooms, sliced (may use any type)
Be prepared with all ingredients at hand to make the risotto because you must stir constantly and cannot walk away from the cooking process after you add the rice. Place chicken stock in a stockpot on stove. Heat oil in extra large skillet on stove until it sizzles. Add salt and pepper in a pan and bring to a simmer. Place rice in hot oil and stir for three minutes. Add onions and mushrooms. Cook, while stirring constantly, with a rubber spatula for two minutes. Rice should begin to fluff.
Deglaze pan with white wine, and reduce until almost dry. Continue to stir. Once the rice is gummy, slowly add stock a cup at a time, and continue to stir until almost dry. Repeat until all stock used. The more stock used the fluffier the rice becomes. It takes six cups of stock for the risotto’s consistency needed to serve as a bed for Fleming’s sliced filet. The risotto can be served as a main dish or a side item.