This mascarpone risotto is a fancy and fun meal to make at home. The ingredients and flavors are simple yet decadent, pleasing to everyone. This is a classic comfort food dish, but one that can really elevate a meal at home too!
Dinner is served!
This creamy mascarpone risotto is topped with fresh herbs and served with tender filet mignon with a crunchy crust. It’s decadent and special and fancy and feels perfect for Valentine’s Day, even if you’re just making it for yourself!
I love a meal like this – one that is fairly simple yet tastes amazing. One that is similar to something you would order during a nice dinner out. In fact, it probably will even taste better at home when you make it.
Those are the best kind!
So, yes, of course risotto is a little bit high maintenance. But it’s almost like roasting a chicken. Once you’ve done it successfully a time or two, it is SO easy. It’s like second nature.
Put on some good music.
Open some white wine, because you need it anyway.
And stir stir stir!
This is an easy, classic risotto with lots of parmesan and super creamy mascarpone cheese. It might just be my favorite one yet because it is soooo ridiculously creamy. Melty, creamy and a great neutral dish to pair with some many things.
Up first: our favorite seared filet. This is Max’s favorite meal right now. Eddie loves filet, but we don’t have it very often. So serving it alongside this creamy rice makes for an amazing meal.
My keys to making a perfect filet: a cast iron skillet, lots of kosher salt and pepper and a little bit of butter.
That is all you need!
I usually also include some sort of roasted veggie with this. Like my favorite roasted broccoli or asparagus or green beans. Or even a house salad before.
We love meals like this at home because they are unexpected and make a regular ordinary day dinner feel fabulous. A great one to make to feel loved, even by yourself!
Mascarpone Risotto with Seared Filet Mignon
Mascarpone Risotto with Seared Filet
This mascarpone risotto is a fancy and fun meal to make at home. The ingredients and flavors are simple yet decadent, pleasing to everyone. This is a classic comfort food dish, but one that can really elevate a meal at home too!
steaks
- 4 filet mignon steaks, about 2 inches thick
- kosher salt and fresh ground pepper
- 2 to 3 tablespoons unsalted butter
risotto
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In a large saucepan, heat the stock on low until it’s warm.
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In another saucepan or stock pot, heat the remaining tablespoon of olive oil on medium-low heat. Stir in the garlic and rice with a big pinch of salt and pepper. Cook, stirring often, to toast the rice for 3 to 5 minutes. The rice should be translucent.
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Once the rice is translucent, stir in the white wine (or you can just use extra stock). Cook until the wine has been absorbed. Add 1 cup of the warm stock, stirring continuously, until the stock is absorbed. Repeat again with 1 cup of stock, stirring until absorbed. Repeat this process with another 2 to 3 cups of the stock, until the rice is creamy and al dente. You want it to appear “hydrated” – and want there to be some liquid left when serving. This process should take about 15 to 20 minutes or even a few minutes longer.
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While I’m stirring, I make the steaks! I have them out beforehand, and sear them on the burner next to the risotto.
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When the risotto is plump and ready, stir in the parmesan and the mascarpone. Stir continuously until both melt.
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When ready to serve, top with the fresh herbs, a little fresh parmesan and fresh cracked black pepper. Serve with the filet.
steaks
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Preheat the oven to 450 degrees F. I highly highly suggest using a cast iron skillet for this – it will get a little smoky, so be sure to use your oven vent or turn on a fan, etc!
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Heat a cast iron skillet over medium-high heat. Season the steaks all over with salt and fresh ground pepper. Add the 2 tablespoons of butter to the skillet – it will begin to brown and smoke. That’s okay!
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Place the steak in the skillet right away. Sear on each side, about 2 minutes per side, until deeply golden brown. Add the remaining tablespoon of butter if needed. Once you’ve done both sides, turn off the heat.
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Place the skillet in the oven and cook for about 3 to 5 minutes, for medium doneness. This will depend on the thickness of your steak, but I suggest taking the internal temperature as this will help so much! For rare, you want 120 degrees F. For medium rare, 125 to 130 degrees F. For medium, 135 to 140 degrees F and medium-well, 145 to 150 degrees F.
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Let the steak rest for 5 to 10 minutes before slicing and serving with the risotto.
Cozy comfort.
