Asparagus & Parmigiano Reggiano Risotto with Filet Mignon
Ingredients
- 5 lb BEN’S ORIGINAL® INTERNATIONAL GRAINS® Arborio Rice
- 3 lb Parmigiano Reggiano, grated
- 4 lb Asparagus, trimmed ends (chopped and sautéed)
- 8¾ lb Filet Mignon, cooked to order
- ¼ lb Micro Chervil
Asparagus & Parmigiano Reggiano Risotto with Filet Mignon
Makes: 23 Servings
Direction
- Prepare risotto according to package. To finish, add cheese and asparagus and stir until fully incorporated.
- Plate 1½ cups of prepared risotto with asparagus and cheese per serving. Present with steak on top of risotto and garnish with micro greens.