Creamy Parmesan Risotto With Seared Beef Medallions: A Restaurant Dinner at Your Own Table

Ingredients for Parmesan Risotto With Beef Medallions

This recipe makes 4 servings.

For the risotto

• 1 ½ cups Arborio rice: the short, round Italian rice that makes risotto creamy.
• 5 to 6 cups low-sodium chicken or vegetable broth: kept warm in a saucepan.
• 2 tablespoons olive oil: to start the base.
• 1 small yellow onion: finely chopped.
• 1 small carrot: finely grated, for a touch of sweetness and golden color.
• 1 celery stalk: finely diced.
• 1 garlic clove: minced.
• ½ cup dry white wine: or extra broth with a squeeze of lemon.
• 1 bay leaf: simmered with the broth.
• 1 cup finely grated Parmesan cheese: plus extra for serving.
• 2 tablespoons cold butter: cut into pieces.
• Salt and freshly ground black pepper: to taste.

For the beef medallions

• 4 beef tenderloin medallions: about 5 to 6 ounces each and 1 ½ inches thick.
• 1 teaspoon kosher salt: for a good crust.
• ½ teaspoon coarse black pepper.
• 1 tablespoon vegetable oil: with a high smoke point.
• 1 tablespoon butter and 1 sprig fresh thyme: optional, for basting.

A Few Words About the Ingredients

Rice is everything. Look for Arborio rice in the rice or Italian aisle of any US grocery store. Carnaroli is even creamier if you find it. Never rinse risotto rice, because you want to keep that precious starch.

Choosing the beef. Ask the butcher for filet mignon or beef tenderloin cut into thick medallions. If tenderloin is too pricey, thick-cut sirloin steaks cut into rounds work well too, though they are a little chewier.

Buy a wedge of real Parmesan and grate it yourself on the fine side of a box grater. Pre-grated cheese in a can will not melt smoothly into the risotto. And use a wine you would happily drink, since its flavor stays in the dish.