1 1/2 cups Arborio rice
5 cups simmering chicken stock, preferably homemade, divided
½ cup freshly grated Parmesan cheese
1/2 cup dry white wine
3 tablespoons unsalted butter, diced
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
1 cup frozen peas
1 green apple sliced into matchsticks
2 tablespoons lemon juice
For the steak:
2 6oz filet steaks 1 inch thick
freshly ground black pepper
For the steak sauce:
3 tablespoons butter
2 shallots, peeled and finely diced
2 sprigs of fresh thyme, leaves picked
1 cup Chianti
1 tablespoon of olive oil
Preheat the oven to 350 degrees. Cut the green apple into matchstick size pieces and toss in a water/lemon juice mixture to hold while the risotto is cooking. Place the rice and 4 cups of the chicken stock in a Dutch oven, such as Le Creuset. Cover and bake for 45 minutes, until most of the liquid is absorbed and the rice is al dente. Remove from the oven, add the remaining cup of chicken stock, the Parmesan, Bellisari’s Blue Cheese, Honey & Shallot Spread, wine, butter, salt, and pepper, and stir vigorously for 2 to 3 minutes, until the rice is thick and creamy. Add the peas and stir until heated through.
In a separate pan, Season the Filet Mignons with salt and pepper. Combine the butter and oil in a large saute pan over high heat. When the pan is hot and foam has subsided, add the beef. Sear for three minutes per side for rare. Set aside to rest. Turn the heat down and add 1 tablespoon of butter to the pan. Fry the shallots and thyme for 4 minutes. Pour the wine in and reduce it by half. Pour in the juices from the steaks (we let them rest on a large plate covered with foil to capture all of the juices). Add the remaining 2 tablespoons of butter and remove the pan from the heat. Stir briskly to emulsify the sauce. This will make a simple red wine sauce. Taste and season.
Spread the wine sauce on the plate, add the risotto, filets and garnish with the matchstick apples. Dust with kosher salt and freshly ground pepper. Serve immediately.