Pressure-cooked cheese risotto with grilled medallions

FOR THE RISOTTO

Components

• 1 cup of rice for making risotto
• One onion
• 1 petite carrot
• 1 fragment
• 1 garlic clove
• 1/4 cup of white wine (tea)
• Half a liter of water
• One bay leaf
• Two Indian carnations
• 2 tablespoons of extra virgin olive oil
• 1/2 cup of finely grated Parmesan cheese
• 1 tablespoon of butter
• Add salt and ground pepper as desired.

Ready state

1. Remove the onion’s skin and slice it in half. In one half, insert the bay leaf and cloves, and finely chop the other half. Wash, peel, and grate the carrot using the fine side of the grater. Rinse the salmon, set aside a fillet, and cut the remaining portion into cubes. Peel and thinly slice the garlic. Take the medallions out of the fridge—allow the meat to reach room temperature before cooking it in the skillet.

1. Place the pressure pan over medium heat. While heating, add water and one tablespoon of olive oil, then include the onion, season with a pinch of salt, and sauté until it softens. Add the carrot, salt, and garlic, and continue sautéing for an additional 2 minutes.
2. Pour in the remaining olive oil, add the rice, and stir thoroughly. Deglaze with wine and cook until the liquid evaporates. Add the water, bay leaf, and the onion mixture. Season with 1/2 teaspoon of salt and pepper to taste, stir, cover the pan, and raise the heat to high.
3. Once steam begins to escape from the valve, reduce the heat to medium and time for 3 minutes—this is the precise duration to keep the risotto perfectly cooked. Then, turn off the heat and carefully cool the pan under running water until the steam stops coming from the valve. Be careful to ensure that water only touches the smooth surface of the lid and does not come into contact with any of the valves.
4. Once all the steam has escaped, lift the pan lid. Using tongs, remove the salt crust and the onion. Place the pan back on medium heat and cook, stirring for approximately 5 minutes, until the risotto is creamy and cooked to al dente.
5. Remove from heat, stir in butter and grated cheese thoroughly. Serve alongside the medallion.

IN HONOR OF THE MEDALHON

Components

• 4 filet mignon medallions
• One tablespoon of olive oil
• season with salt and ground pepper as desired

Setup phase

1. Heat a large frying pan over medium heat and season four medallions (approximately 100 g each) on both sides with salt and ground pepper according to your preference.

1. Once the pan is heated, add water mixed with 1 tablespoon of olive oil and then place the meats in. Avoid moving them for 2 minutes on each side, or until the medallions naturally detach from the pan.
2. Cook on low heat for an additional 1½ minutes per side if you want the medallion cooked to medium. If you prefer it less done, cook for only one more minute. Serve alongside the risotto.