I think my problem is I usually don't use cream when I make risotto, but every copycat recipe for the Ke Cellier version includes it...maybe next time I'll just trust my instincts and leave it out.
Mayhaps. The cream is part of the texture of the risotto "sauce"...but I agree, I found a lot of the knock off recipes didn't work out so well.
I tweaked a bit to come up with what I make.
Sauce
Ingredients
Olive Oil, 1 medium shallot, sliced, 1 cup of sweet white wine (I like Moscato), 2 tbls of white truffle oil, 1/4 cup of unsalted butter (I like Plugra, Danish butter) cubed, juice from 1/2 a lemon, kosher salt and fresh ground black pepper, 1 tbls fresh minced chive
On medium (or so) heat, add the olive oil. Let it heat for a few moments. The way I test this is I drop one small piece of shallot into the oil, and when it starts to sizzle, it's time to add the rest of the shallot. Swirl to coat the shallots with oil and saute until the shallots are translucent.
Add the wine and let it boil until it reduces by around 80 - 90%. Add the cream and bring to a boil. Lower the heat to medium low, but maintain a boil. Let the cream reduce, stirring every 30 seconds or so to keep it from boiling over. Keep reducing until about 80%, and the sauce is creamy and the flavours have blended. Add the juice from the lemon, and salt and pepper to taste.
Risotto
Ingredients
Olive Oil to coat, 4 oz mushrooms (I use a blend of varieties that they sell at the grocery store), 1 clove minced garlic, 2 tbls unsalted butter (Plugra), 1 minced shallot, 8 oz of Arborio rice, 3.5 cups of beef stock, 1 cup heavy/whipping cream, Parmiggiano-Reggiano cheese to grate on top
Preheat the oven to 350 degrees. Chop the mushrooms (I like to leave them a little chunky so you get nice bites of mushroom as you eat it), and put them in a bowl with the olive oil, garlic and salt and pepper liberally. Toss until well coated and spread on a half sheet pan or lipped cookie sheet. Roast in the oven for 20 minutes and set aside.
In a saucepan, bring the beef stock to a simmering boil.
In a wok, melt 1 tbls of the butter and then add the shallot and a dash of salt and a few turns of pepper. Allow to saute until translucent and then add the rice, stirring constantly to toast the rice. You'll know it's mostly done when the rice browns a bit. I've read the "white dot" trick, but I find that's rather hard to gauge. It's just a color that takes practice, I think...but you'll know. DON'T STOP STIRRING during this phase.
Start adding the boiling beef stock a 4 oz ladle (or a 1/2 cup) at a time, and stir into the rice. Once the stock is absorbed by the rice, add the next ladle. Rinse and repeat until all the beef stock is added. Also, DON'T STOP STIRRING during this phase.
Add the cream to the saucepan that had the stock in it and bring to a soft boil. While it's boiling, fold in the roasted mushrooms you baked earlier. Then use a 2oz ladle (or a 1/4 cup) to add the hot cream, one ladle at a time and allowing it to blend with the risotto until you get the consistency you want. You probably won't use all the cream, I don't. BUT KEEP STIRRING!
Serve immediately (so, that means planning the Steak and Sauce around the risotto in terms of planning timing).
Steak
Worth getting a quality dry aged filet for this. I generally buy these from a store here in Atlanta that is a true butcher shop that supplies restaurants. But, I have also used Omaha steaks for this, and they are tasty.
Let the steak come to room temp and season liberally with kosher salt and black pepper.
Heat a cast iron skillet or oven safe pan on medium high heat. Add a of butter and let it melt. Sear the steak on both sides until you get a nice crust (about 3-4 mins each side), then put in a preheated 450 degree oven for 1 - 3 minutes depending on if you want medium rare to medium well (well done filet is blasphamy!).
Set the steak on a warm plate and cover with tin foil to allow the steak to rest for about 5 minutes before plating.
Plate and enjoy! I like to make this with grilled asparagus tossed in olive oil with chopped garlic, salt and pepper, and a glass of the wine I used to cook with.
