Smoked Beef And Caramelized Onion Risotto

Recipe Ingredients

1/2 cup	118ml	Water
1/4 cup	59ml	Emeril's Essence - see * Note
1 lb	454g / 16oz	Beef tenderloin - trimmed, and
		Cut into 4 equal pieces
1 tablespoon	15ml	Olive oil
2 cups	125g / 4.4oz	Chopped onions
		Salt - to taste
		Freshly-ground black pepper - to taste
6 cups	1422ml	Beef stock
1 teaspoon	5ml	Chopped garlic
1 lb	454g / 16oz	Arborio rice - (2 cups)
1 tablespoon	15ml	Butter
1/4 cup	59ml	Heavy cream
1/2 cup	73g / 2.6oz	Freshly-grated Asiago cheese
3 tablespoons	45ml	Chopped green onions, green part only
		Parsley - for garnish

Recipe Instructions

* Note: See the "Bayou Blast - {Emeril's Creole Seasoning}" recipe which is included in this collection.

Mix the water and Essence together. Rub the tenderloin with the mixture, cover with plastic wrap and marinate for at least 2 hours in the refrigerator. Prepare the smoker. Remove beef from the refrigerator. Place in the smoker and smoke for 10 to 12 minutes. Remove from the smoker and cool. Thinly slice the beef on the bias and set aside.

In a large saute pan, over medium heat, heat the oil. Add the onions. Season with salt and pepper, and cook, stirring. Saute until the onions are caramelized, about 6 minutes. Add the stock and garlic. Bring the mixture to a boil, reduce the heat to medium, and simmer for about 6 minutes. Add the rice and simmer for 18 minutes, stirring constantly. Stir in the butter, cream, and cheese. Simmer for 2 minutes, stirring constantly. Fold in the beef and green onions. Remove from the heat.

Spoon the risotto in the center of each shallow bowl. Garnish with parsley.

This recipe yields 8 to 10 servings.

Source:
EMERIL LIVE with Emeril Lagasse - From the TV FOOD NETWORK - (Show # EM-1C11)

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