John Myers
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Filetto Non Solistico and Risotti Di Verdure
The perfect filetto non solistico and risotti di verdure recipe with a picture and simple step-by-step instructions.
Risotto
- 1,2 l Chicken broth
- 2 piece Garlic cloves
- 2 piece Shallots
- 3 tbsp Butter
- 300 g Risotto rice
- 200 ml White wine
- 1 pinch Salt
- 100 g Green frozen peas
- 80 g Parmesan
- 1 pinch Pepper
Beef fillet wrapped in bacon
- 4 piece Sprigs of thyme
- 4 piece Rosemary sprigs
- 4 piece Leaf parsley branches
- 800 g Fillet of beef from the center
- 250 g Strips of bacon
- 1 pinch Salt and pepper
Vegetable risotto
- For the vegetable risotto, bring the chicken broth to the boil. Peel 2 cloves of garlic and shallots, dice very finely and fry in 1 tablespoon of butter for approx. 1 minute – then add 300 g rice and cook for 2 minutes while stirring – then deglaze with the white wine and reduce.
- Always add enough stock to cover the rice. Cook uncovered over medium heat until the liquid is almost absorbed, stirring occasionally. Do the same with the rest of the broth until the rice is cooked after 20-25 minutes.
- Stir the peas into the risotto 5 minutes before the end of the cooking time. Then add 2 tablespoons of butter and 80 g of Parmesan cheese and distribute well. Season to taste with salt and pepper.
Beef fillet wrapped in bacon
- For the beef fillet wrapped in bacon, pluck the thyme, rosemary and parsley from the stalks and chop finely. Remove the fat from the beef fillet, season with salt and pepper – then roll in the herbs.
- Place the bacon next to each other like a roof tile on a cling film, place the fillet on top and roll it up tightly with the help of the film. Let it rest briefly – remove the foil.
- Heat the oil in a pan, fry the fillet vigorously on all sides – then place it in another heat-resistant dish and continue to fry at 210 ° C in the oven (top / bottom heat) for 15 minutes.
- Then take the meat out of the oven and let it rest for 5 minutes. Cut into slices and serve with the rice.
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