Tenderloin Tip And Mushroom Risotto

• 1.5 cups Arborio rice
• 4.5 cups chicken stock (+/-)
• 2 chopped shallots
• 1 minced clove of garlic
• 1 sprig of Thyme
• 1/2 cup of white wine
• 2-3 cups diced and roasted mushrooms, buttons, shitakes, and portobellos are great. Let your preference guide you.
• 2-3 cups diced/chopped trimmed beef tenderloin tips.
• 1/2 cup heavy cream
• Juice of 1/2 lemon
• 2 tablespoons of butter
• Salt and pepper

1. In a medium sized pot begin cooking the shallots and garlic in a teaspoon of butter.
2. Add wine, thyme and reduce by half.
3. Add rice, cook over medium heat 4-5 minutes while stirring.
4. Add 1/2 of the stock, bring to a simmer and stir often.
5. Place washed mushrooms on a shallow baking sheet and bake at 350 degrees for about 10 minutes or until tender and dry.
6. The mushrooms can roast while the rice cooks, no problem.
7. After your rice has absorbed the stock, add the rest of the stock and continue cooking until you've got your desired "al dente" doneness.
8. Saute your tenderloin tips in a little butter, think medium-rare, lightly season with salt and pepper.
9. Stir your roasted mushrooms into your risotto.
10. Stir your sauteed tenderloin into your risotto.
11. Add the cream.
12. Squeeze in 1/2 a lemon
13. Stir in the remaining butter.
14. Adjust your seasoning and serve.

arborio rice, chicken, shallots, clove of garlic, thyme, white wine, mushrooms, trimmed beef tenderloin, heavy cream, lemon, butter, salt

Taken from www.epicurious.com/recipes/member/views/tenderloin-tip-and-mushroom-risotto-1200073 (may not work)