Creamy Four Cheese Risotto with Filet Medallions and Red Wine Balsamic Glaze Recipe

Risotto is a classic Italian dish known for its creamy texture and rich flavor. It has a reputation for being finicky and time-consuming, but it really isn't that hard. At the end of the day, it's just rice, and there's no need to be scared of it! Instead of dumping all the liquid in with the rice and simmering as you would with traditional rice, this time, you take a ladle full of liquid and let it simmer until absorbed before adding more. You keep this process going until the rice is tender. Then add in a bunch of cheese and fat, and all of a sudden, you have a delicious risotto. Easy Peasy!

Many recipes state you must stir constantly, which is time-consuming and intimidating. I'll be honest, ain't nobody got time for that! So instead, I stir after adding the liquid, then prep something else, come back, and stir again. There are so many different flavor profiles you can use for Risotto. You can add any seasonings or cheeses that you like. My family prefers their risotto extra creamy and cheesy, but you can change the consistency to suit your preference. Just remember.... It's just rice- you can cook rice!

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Ingredients You Will Need

To create this dish, gather the following ingredients:

For the Four Cheese Risotto

• 1 ½ cups Arborio rice

• 4 cups chicken or vegetable broth, kept warm

• 1 small onion, finely chopped

• 2 cloves garlic, minced

• ½ cup dry white wine

• ¼ cup grated Parmesan cheese

• ¼ cup shredded mozzarella cheese

• ¼ cup Asiago cheese

• ¼ cup Mascarpone cheese

• 1/4 cup heavy cream

• 2 tablespoons olive oil

• Salt and freshly ground black pepper to taste

For the Filet Medallions

• 4 filet mignon medallions (about 3 oz each)

• Salt and pepper

• 1 tablespoon oil (use an oil with a high smoke point such as grapeseed or canola)

• 1 tablespoon butter

• 2 sprigs fresh thyme

  
  

For the Red Wine Balsamic Glaze

• 1 cup red wine

• ½ cup balsamic vinegar

• Garlic clove, thyme or rosemary (completely optional)

• 

  Risotto only needs a few simple ingredients

  
  

How to Prepare the Four Cheese Risotto

Risotto is just rice cooked using a different method. Keep your heat low and don't forget to stir- or pour yourself a glass of wine!

1. Heat olive oil and 1 tablespoon butter in a large skillet over medium heat. Add the chopped onion and cook until translucent, about 3-4 minutes.

2. Add minced garlic and cook for another 30 seconds until fragrant.

3. Stir in Arborio rice, coating each grain with the oil and butter. Toast the rice for 1-2 minutes until it looks slightly translucent around the edges.

4. Pour in the white wine and stir until it is mostly absorbed.

5. Begin adding warm broth one ladle at a time, stirring frequently. Wait until the liquid is mostly absorbed before adding the next ladle. This process takes about 18-20 minutes.

6. When the rice is tender but still has a slight bite, stir in the cream and all the cheeses until melted and creamy. Season with salt and pepper to taste.

1. 

   Cooked Risotto before adding cheese

   
   

Cooking the Filet Medallions

Filet medallions cook quickly and should be treated gently to keep them tender.

1. Season the medallions generously with salt on both sides.

2. Heat oil in a heavy skillet over medium-high heat. Add the medallions and sear for about 3 minutes on each side for medium-rare (130*), or longer if you prefer.

3. During the last minute of cooking, add butter and thyme to the pan. Spoon the melted butter over the medallions to enhance flavor.

4. Remove the medallions and let them rest for a few minutes before serving.

   
   

Making the Red Wine Balsamic Glaze

This glaze adds a perfect balance of sweetness and acidity to the dish. When I first started making balsamic reductions, I used basic grocery store balsamic vinegar. It was really hard to get this to thicken, and I didn't think it tasted all that good. Fast forward a few years, I bought balsamic vinegar from a fancy local olive oil and vinegar store. Game changer! This stuff thickens beautifully into a sweet and tangy syrup. Quality does really matter in this case, so if you can, buy yourself a nice balsamic vinegar and watch the magic happen. This glaze is super simple- just pour your wine and vinegar in a sauce pan and simmer it on low until it turns to a syrup.

1. Combine red wine, balsamic vinegar, and herbs/garlic if using.

2. Bring to a simmer and reduce the mixture until the glaze is syrupy. This could take 10-15 minutes.

3. The glaze should be thick enough to coat the back of a spoon. Remove from heat and let cool slightly.

   
   

Plating and Serving Tips

To serve, spoon a generous portion of the creamy four cheese risotto onto each plate. Place two filet medallions on top or beside the risotto. Drizzle the red wine balsamic glaze over the medallions and around the plate and top with a parmesan crisp.

Plated four cheese risotto with filet medallions and red wine balsamic glaze

Final Thoughts on This Recipe

This creamy four cheese risotto with filet medallions and red wine balsamic glaze offers a luxurious dining experience that is surprisingly easy to prepare at home. Don't let its reputation for being too difficult for a home cook dissuade you from giving it a try. Remember, it's just rice- You can cook rice!