Cut the soup greens into large pieces, halve the onions with the skin and sauté them in butter and olive oil. Dust with powdered sugar, caramelize and deglaze with port wine. Let it reduce and pour on alternately with stock, port and red wine. Add the bay leaves and allspice. Simmer until there is a shiny reduction. Strain the juice through a sieve. Bring to the boil just before serving and assemble with frozen butter.

Preheat the oven to 80 degrees. Sear the fillet whole on all sides, season and place in an ovenproof dish together with the rosemary. Cook for about 1.5 hours. The preparation time varies depending on the thickness of the meat and the oven. Check with a meat thermometer and, depending on the desired degree of cooking, take it out of the oven at a core temperature of around 58 degrees and let it rest briefly. Cutting.

Sweat the risotto rice in butter and olive oil until it is slightly translucent. Cut the onions into small pieces and add them to the rice as well, sauté briefly. Pour hot broth over a ladle at a time, always a little wine, and simmer until the liquid has been absorbed. Proceed in this way until the risotto has reached the desired sumpiness.

In the meantime, cut the mushrooms into small pieces and fry them in olive oil, season with salt and pepper. Add the mushrooms to the risotto and finally stir in the Parmesan and butter.