Recipe - Grilled Beef Roasted Pepper And Raisin Risotto

1 pound Top round
2 tablespoon Olive oil
1 tablespoon Essence

RISOTTO
1 tablespoon Olive oil
1 cup Julienned yellow onions
2 tablespoon Minced shallots
1 tablespoon Minced garlic
2 One half cup Arborio rice
2 cup Veal reduction
One fourth cup Red wine
1/3 cup Dry Marsala
8 cup Meat stock
One half cup Julienned roasted green
peppers
One half cup Julienned roasted red
peppers
One half cup Julienned roasted yellow
peppers
One half cup Romano Cheese
One half cup Golden raisins

GARNISH
1 tablespoon Finely minced red peppers
1 tablespoon Finely minced yellow peppers
2 tablespoon Chopped green onions
3 ounce Block of Romano Cheese
3 Grilled whole green onions

ESSENCE OF EMERIL SHOW #EE2318

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 mediumrare.
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 2ounce
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

Posted to recipeludigest by molony molony@scsn.net on Mar 04, 1998