Lime Risotto with Filet Mignon Medallions and Shimeji

Risotto

1. 1 Bring a pot with 3 cups of water to a boil.
2. 2 In a heavy cast-iron or thick-bottomed pot, add the olive oil and the onion. Heat and sauté until the onion is translucent.
3. 3 Add the rice and the salt and sauté, stirring quickly and constantly, until the grains are glossy and clumped together. Add the lime juice and zest and the salt, and let it cook until somewhat dry.
4. 4 Stirring constantly, cook until the rice is al dente, adding the boiling water gradually (1/2 cup at a time). The risotto is ready when the grain is soft but firm. The result should be moist but without broth.
5. 5 Add the butter, adjust the salt, mix and turn off the heat. Cover the pot and let it rest for 3 minutes before serving.

Medallions with Shimeji

1. 6 Place the medallions in a skillet with the very hot olive oil. Fry until evenly browned. Season with salt and black pepper, remove from the heat and keep the medallions warm.
2. 7 In the same skillet, add the shimeji and sauté, tossing occasionally, for 3 minutes. Add the soy sauce, mix and, after 1 minute, remove from the heat.

Assembly

1. 8 Divide the risotto among the plates, place the medallions alongside and top with the shimeji. Garnish the risotto with thin slices of lime and serve right away.