Grilled Beef, Roasted Pepper, And Raisin Risotto

Recipe Ingredients

1 lb	454g / 16oz	Top round
2 tablespoons	30ml	Olive oil
1 tablespoon	15ml	Emeril's Essence - see * Note
		Risotto
1 tablespoon	15ml	Olive oil
1 cup	62g / 2.2oz	Julienned yellow onions
2 tablespoons	30ml	Minced shallots
1 tablespoon	15ml	Minced garlic
2 1/2 cups	400g / 14oz	Arborio rice
2 cups	474ml	Veal reduction
1/4 cup	59ml	Red wine
1/3 cup	78ml	Dry Marsala
8 cups	1896ml	Meat stock
1/2 cup	118ml	Julienned roasted green peppers
1/2 cup	118ml	Julienned roasted red peppers
1/2 cup	118ml	Julienned roasted yellow peppers
1/2 cup	73g / 2.6oz	Romano cheese
1/2 cup	80g / 2.8oz	Golden raisins
		Salt
		Freshly-ground black pepper
		Garnish
1 tablespoon	15ml	Finely-diced red peppers
1 tablespoon	15ml	Finely-diced yellow peppers
2 tablespoons	30ml	Chopped green onions
3 oz	85g	Romano cheese block
3		Grilled whole green onions

Recipe Instructions

* Note: See the "Emeril's Essence Information" recipe which is included in this collection.

Preheat the grill.

Season the top round with the olive oil and Emeril's 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.

This recipe yields 4 servings.

Source:
ESSENCE OF EMERIL with Emeril Lagasse - From the TV FOOD NETWORK - (Show # EE-2318 broadcast 04-14-1997) - Downloaded from their Web-Site - http://www.foodtv.com

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