Risotto Mignon Recipe

Prep and sear beef

Trim any excess fat from the filet tips and pat dry with paper towels. Season all over with 1 tsp kosher salt and 1/2 tsp freshly ground black pepper. Heat 1 tablespoon olive oil and 1 tablespoon unsalted butter in a large skillet over medium-high heat until butter foams. Add the filet tips in a single layer without crowding and sear 1–2 minutes per side until browned but slightly underdone (internal about 120–125°F for medium-rare). Remove beef to a warm plate and tent loosely with foil.

Cook mushrooms and aromatics

Reduce heat to medium. Add the sliced cremini mushrooms to the same skillet and sauté 4–5 minutes until they release moisture and begin to brown. Add the finely minced shallot and 2 cloves minced garlic and cook 1–2 minutes until translucent and fragrant, stirring to scrape up browned bits from the pan.

Deglaze and make sauce

Pour in 3 tablespoons Marsala wine to deglaze the pan, scraping up any fond. Let the wine reduce by about half, 2–3 minutes. Add 1 cup beef stock and simmer gently 3–4 minutes to concentrate. Stir in 2 tablespoons heavy cream and return the seared filet tips to the skillet to warm through for 1–2 minutes. Add 2 cups baby spinach and stir until wilted. Taste and adjust seasoning with a pinch of salt and pepper as needed. Keep sauce warm on very low heat while you finish the risotto.

Prepare stock

Place 3 cups chicken or vegetable stock in a saucepan and keep it at a gentle simmer over low heat — you will add hot stock to the rice so it should be hot but not boiling.

Sweat aromatics and toast rice

In a separate wide, heavy-bottomed saucepan or skillet, heat 1 tablespoon extra-virgin olive oil and 2 tablespoons unsalted butter over medium heat until butter melts. Add the finely diced 1/4 onion and 1 minced garlic clove and sweat gently for 3–4 minutes until softened but not browned. Add 1 cup Arborio rice and stir to coat the grains, toasting 1–2 minutes until edges look translucent.

Deglaze with wine

Pour in 1/2 cup dry white wine and stir until the liquid is mostly absorbed.

Add stock gradually

Begin adding the hot stock one ladle (about 1/2 cup) at a time, stirring frequently. Wait until most of the liquid is absorbed before adding the next ladle. Continue this process for about 18–20 minutes until the rice is creamy and al dente — tender with a slight bite at the center. Adjust timing depending on your stove and pan.

Finish risotto

When the rice reaches al dente, remove the risotto from heat. Stir in 3/4 cup freshly grated Parmigiano-Reggiano, 1/2 tsp salt, and 1/4 tsp freshly ground black pepper. Add 2 tablespoons unsalted butter and stir vigorously to emulsify into a glossy, creamy texture. If the risotto seems too thick, add up to 2 tablespoons of hot stock or water to loosen to desired consistency.

Fold beef and greens into risotto

Gently fold the warm beef, mushrooms and spinach with their Marsala sauce into the finished risotto until evenly distributed. Taste and adjust seasoning. The residual sauce will flavor and moisten the risotto; if needed, add a splash (1–2 tablespoons) of hot stock or reserved sauce to reach a creamy consistency.

Plate and garnish

Spoon the risotto onto warmed plates. Scatter 2 tablespoons Gorgonzola crumbles over each serving (or divide if serving more than one) and finish with 1 tablespoon chopped fresh parsley and a light dusting of lemon zest (optional) to brighten flavors. Serve immediately.