We have been in Telluride CO since Dec. 21st loving life on the slopes and in the beautiful mountains. Telluride is magical and I can’t quite put my finger on the exact reason why. It is difficult to get to which makes it a destination. Being in a box canyon, I feel enveloped in the arms of the mountains that surround the little town. The town is truly a step back in time to its original mining roots. Well, to be honest its roots go back further to the time when the Indians roamed this land.
TRide is one of the highest ski resorts in CO with the town itselt at 10,000ft. Therefore if this entry seems a bit off, I can blame it on the altitude!
Besides the great outdoor sports offered here, TRide has some amazing restaurants given its size. I can honestly say we have eaten very well! Amazing seafood at BluePoint, out of this world margaritas at Cantina which paired lovely with the duck & cranberry quesadillas. Hongas has amazing asian cusian including a full sushi bar.
But with all this great food just steps from our accomodations, I still crave standing in front of stove and making a cozy mountain dinner for us. I love that feeling of coming down from the last ski run of the day, stopping off for apres ski, going home for a quick nap and shower and then gathering around a fire and cooking up a mean apres ski dinner!
After a hard days ski, I think a stick to your ribs meal is just what the day deserves. You know I love serving risotto, so I created this recipe to satisfy every apres ski craving.
Even if you are not skiing; but rather feeling that “after holiday” crash when everyone has gone home, all the party invites have stopped, all the decorations are neatly tucked away; this is a great dinner to make for a special someone or a January dinner party celebrating a new year!
First, find the hot tub after a long, successful day of skiing and marinate yourself at least 30 minutes, all jets on high!
Next, pour yourself and your guests a big glass of red wine and get cooking.
Wild Mushroom Risotto with Filet Mignon
1 cup Arborio rice 2 shallots, chopped
2 cloves garlic, finely chopped 1/4 cup rosemary, fresh, chopped
1 quart chicken stock 2 cups red wine
1 tablespoon butter 2 cups Parmesan-reggiano cheese, shaved
2 cups fresh, wild mushrooms, shitake, cremini and portobello
2 cups grape tomatoes 2 lbs. Beef Tenderloin
1 cup beef stock 2 tablespoons balsamic vinegar
1 teaspoon sugar
Have the steaks at room temperature before grilling. Season with salt and fresh ground pepper only. Quality does not need a disguise. Depending on how you like them cooked, throw them on the grill about 10 minutes before risotto is finished.
If you are snowbound somewhere with no grill, they can be pan-fried in a little olive oil or roasted in the oven.
Grill pans are a beast to pack these days.
Once grilled, let rest for 5 minutes and then slice into 1-inch thick slices and fan the meat alongside the risotto.
Sauté the mushrooms in a dab of butter until they are soft and set aside. In your deepest sauté pan, warm a few tablespoons of olive oil over medium heat and add the shallots, garlic, and some S&P.
Cook until softened, about 4 minutes.
Add the chopped rosemary and the rice; stir to blend. Cook another 2 or 3 minutes so that the rice gets lightly toasted, and add 1 cup of chicken broth. Let it cook down and absorb into the rice for a few minutes. Begin adding the chicken stock in 1 cup increments. Pour in enough to immerse the rice each time but do not “flood” the rice. Do not add more until it has been completely absorbed.
After two cups of stock, add one cup of red wine. Repeat this again after more stock.
This is a process, so be ready to get stuck in. Ignore the rest of the world and get your stir on.
Stir, add stock, stir, add wine, stir, add stock.
Finally, when your wrist is numb and your bicep is twice its original size, test the rice for doneness. It should be soft and have grown at least three times its original size.
Add the mushrooms and stir to blend in.
Add LOTS of grated Parmesan-reggiano (1 cup at least) and stir into the risotto. Cook another few minutes until mushrooms are incorporated. Test for more S&P and remove from heat.
Have the grape tomatoes coated in olive oil, sprinkled with S&P, and laying in a shallow baking dish. When the risotto is 5 minutes from being ready, pop the tomatoes under the broiler until they literally start to break through their skins. Give them a toss after two minutes under the broiler to prevent sticking.
In a small saucepan, combine beef stock, balsamic vinegar, and sugar; warm over medium-high heat. Reduce until sugar has melted and jus is about half the amount you started with.