Grilled beef, roasted pepper, and raisin risotto

4 servings

Ingredients

QuantityIngredient
1poundsTop round
2tablespoonsOlive oil
1tablespoonEssence
Risotto:
1tablespoonOlive oil
1cupJulienned yellow onions
2tablespoonsMinced shallots
1tablespoonMinced garlic
cupArborio rice
2cupsVeal reduction
¼cupRed wine
cupDry Marsala
8cupsMeat stock
½cupJulienned roasted green
Peppers
½cupJulienned roasted red
Peppers
½cupJulienned roasted yellow
Peppers
½cupRomano Cheese
½cupGolden raisins
Garnish:
1tablespoonFinely diced red peppers
1tablespoonFinely diced yellow peppers
2tablespoonsChopped green onions
3ouncesBlock of Romano Cheese
3Grilled whole green onions

Directions

Preheat the grill. Season the top round with the olive oil and Essence. Place on the grill. Grill for 3 to 4 minutes on each side for medium-rare. For the risotto: In a saute pan, heat the olive oil.

When the pan is smoking hot, add the onions, shallots and garlic.

Saute the vegetables for 1 minute. Using a wooden spoon, stir in the rice, saute for 1 minute. While stirring constantly, add the veal reduction, wine, Marsala, and meat stock, one cup at a time. Cook the risotto for 10 to 12 minutes, stirring constantly. Fold in the peppers, cheese and raisins. Season with salt and pepper. Remove the round from the grill and slice on the bias into 2-ounce portions. To assemble, mound the risotto in the center of the platter. Fan the meat around the risotto. Garnish with the brunoised peppers, grilled green onion, and with a peeler, cut off thin slices of the cheese over the top of the risotto.

Yield: 4 servings

ESSENCE OF EMERIL SHOW #EE2318