Tenderloin Tip And Mushroom Risotto

• 1.5 cups Arborio rice
• 4.5 cups Chicken stock (+/-)
• 2 minced shallots
• 1 minced clove of garlic
• 1 sprig of thyme
• 1/2 cup white wine
• 2-3 cups diced and roasted mushrooms. Buttons, shitakes, and portobellos are great but let your preference guide you.
• 2 cups beef tenderloin "bits"
• 2 Tablespoons butter
• 1/2 cup heavy cream
• 2 Tablespoons chopped chives. Juice of 1/2 lemon
• 1 olive baguette (opt.)
• Salt and pepper

1. In a moderately sized pot, begin with slowly cooking your shallots and garlic in a teaspoon of butter.
2. Add your wine, thyme and reduce by half.
3. Add your rice and cook over medium heat 4-5 minutes.
4. Add 1/2 of your chicken stock and bring to a simmer, stir frequentely.
5. While your rice is simmering, roast your mushrooms on a shallow baking sheet at 350F for about 10 minutes, or until they're tender and dried a little.
6. When your rice has absorbed the stock, add the rest. Continue simmering until you've found your desired "al dente" stirring frequentely.
7. Now, saute your tenderloin tips in a teaspoon of butter, think medium-rare and lightly season.
8. Stir your roasted mushrooms into your risotto.
9. Stir your sauteed tenderloin in as well.
10. Add the cream, juice of 1/2 lemon, chives, any butter left-over.
11. Mix until all are combined, season with salt and pepper,
12. always taste, and enjoy with your favorite baguette and pinot noir.

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

Taken from www.epicurious.com/recipes/member/views/tenderloin-tip-and-mushroom-risotto-1200074 (may not work)