Taking advantage that there was a holiday in the midle of the week we could get some friends over for dinner.

The menu again; quick, simple a bit tricky and delicious.

Funghi secchi Risotto and filet mignon medallions with chimichurri sauce.

But even more important than the food is the company. Since we were the 4^th couple to move to this building, we had the opportunity to meet people as they moved in. And what do you know, there are a lot of cooks in the building!! so we ended up having a group that is always creating something in the kitchen. Needless to say at least three times a week we get together and someone prepares a different recipe.

Tuesday was my turn again.

Playing around with dried mushrooms and arboreo rice is not difficult, just sometimes a bit tricky as I said before.

Put the mushrooms in water to rehydrate them for about 20 minutes .

Olive oil on the bottom of the pan with one small finely sliced onion

Once you start the risotto you can`t stop the stirring, keep adding hot water with meat or vegetable sauce and keep on stirring, suggestion, get a friend and take turns because if you are not used to it, after 5 minutes you’ll be tired and it takes around 15 to 20 min. don’t forget to add the salt. Once the rice is almost ready add the mushrooms and keep on stirring, ad some of the water you used to rehydrate then in the final 3 minutes on the rice, carefull not to overcook it or else you’ll very soggy rice instead of risotto.

For the medallions, round cuts from the middle of the fillet mignon, a big frying pan lots of butter.

Get the chimichurri herbs ready with vinegar, canola oil, olive oil, just enough to create a paste when the medallions are ready serve the risotto two medallions and spread the chimichurri on top of the medallions.

Don’t forget your red wine!!!