Leftover Filet

What should we do when we have a bunch of delicious meat left over?!? 

...Welll.... here are a few off the top of my head (most of them having a Mexican flair) that I contemplated doing, including:

• Fajitas
• Burritos
• Nachos
• Sandwiches on fancy bread with arugula and fancy cheese such as brie or manchego
• Added to soup
• Simmered with Thai flavorings
• Served over mixed greens with a light dressing 
• Cut up for a Caesar salad
• Laziest option: Serve with a side of Rice-a-Roni or pasta-roni
• My mom's choice: JUST EAT THE MEAT

Since it was Monday evening and I hadn't made it back to the store since my Sunday shop the week before, I wanted to use all my leftovers that were still good AND I didn't have as many options as I usually do :) Plus, we had used our remaining taco meat from Wednesday to make some amazing nachos the day before so I was trying to steer away from anything crazy cheesy since its not the greatest for us! So, I was inspired by a delicious meal of risotto and grilled chicken that one of my best friends (<3 you SUZ) made for Greg and I a few weeks ago. It was so yummy and I already had the meat ready, which is actually the part I don't love making all the time, so I rummaged through my fridge and pantry to see what I could come up with! 

The ingredients I decided to use were: Arborio rice, chicken broth, white wine, truffle oil, mushrooms, parmesan, basil, parsley, garlic, spinach and butter. 

To begin I heated the can of chicken broth (2 cups) and the white wine (1 cup) in a small pot over medium-low heat to ladle into the risotto gradually. 

Next, I heated the truffle oil in my Le Cruset over medium-high heat and added in a cup of rice which should get mixed around with a wooden spoon to coat all the rice in oil and cook it a little until it starts to just barely brown. 

Then I tossed in my cleaned and sliced mushrooms and mixed all of it around a bit before adding about a teaspoon of olive oil because I wanted to avoid any sticking, then I sprinkled with salt and pepper. Reduce heat to medium and just start ladling the warm chicken broth and wine mixture into the rice and mix it all around. 

Let it simmer, stirring often, until most of the liquid is absorbed in the rice. Keep doing this until all the chicken broth and wine is gone and the rice is rich and slightly creamy but still has texture. 

While I was working on that, I got a small saucepan and melted some butter with minced garlic, basil and parsley and let those flavors meld for awhile. 

Just before the rice was ready I added some chopped basil. When the heat is off is when I add in my parmesan (maybe 1/4 cup?). 

I let that chill for a minute while I cooked spinach in a little of the butter mix and warmed up the Filet. Serve, topping the risotto with a little parmesan and the sliced meat with... you guessed it, the rest of the butter mixture!! It was seriously delish.