Risoto De Mignon Com Funghi
cubos de filé mignon com risoto cremoso de funghi seco, finalizado com queijo parmesão
Nutrition Facts
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Ilha de Pirão Restaurante
Risotto, originating in Northern Italy, has a history tied to rice cultivation in the Po Valley. The incorporation of mushrooms and beef tenderloin reflects both regional ingredients and the evolution of Italian cuisine to include more diverse and luxurious components over time.
Risotto, in general, is considered a comfort food and a dish for special occasions in Italy. The addition of filet mignon and dried mushrooms elevates the dish, making it suitable for celebrations or a more upscale dining experience.
Family Gatherings
Risotto, though often found in restaurants, is also made at home, often becoming a center-piece dish for Sunday dinners or family celebrations. It represents sharing and enjoyment of good food together.
Regional Variations
While the Risotto de Mignon com Funghi is a specific variation, risotto itself has countless regional variations across Italy, showcasing the diverse local ingredients and culinary traditions of each area.
This dish balances rich savory flavors with earthy undertones and creamy textures. The beef tenderloin provides a hearty, meaty element, while the dried porcini mushrooms infuse a deep umami flavor. Parmesan cheese adds saltiness and richness.
The prominent flavor profile stems from the combination of high-quality beef tenderloin (filé mignon), known for its tenderness and subtle beefy flavor. The funghi seco (dried porcini mushrooms) offer an intense, earthy, and umami-rich taste. The risotto itself, cooked with broth and often wine, contributes a creamy, starchy base, while Parmesan cheese enhances the savoriness with its salty and nutty notes. The overall effect is a luxurious and comforting dish with layers of flavor and texture.
Broth Temperature
Keep the broth warm while cooking the risotto. Adding cold broth will lower the temperature of the rice and disrupt the cooking process.
Rice Type
Use Arborio or Carnaroli rice for risotto. These varieties have a high starch content, which is essential for creating the creamy texture.
Mushroom Rehydration
Rehydrate the dried porcini mushrooms in warm water. Reserve the soaking liquid, as it is full of flavor and can be added to the risotto for extra depth.
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