| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
|
|
1 |
Servings |
INGREDIENTS
| 1 |
lb |
Top round |
| 2 |
T |
Olive oil |
| 1 |
T |
Essence |
| 1 |
T |
Olive oil |
| 1 |
c |
Julienned yellow onions |
| 2 |
T |
Minced shallots |
| 1 |
T |
Minced garlic |
| 2 1/2 |
c |
Arborio rice |
| 2 |
c |
Veal reduction |
| 1/4 |
c |
Red wine |
| 1/3 |
c |
Dry Marsala |
| 8 |
c |
Meat stock |
| 1/2 |
c |
Julienned roasted green |
|
|
peppers |
| 1/2 |
c |
Julienned roasted red |
|
|
peppers |
| 1/2 |
c |
Julienned roasted yellow |
|
|
peppers |
| 1/2 |
c |
Romano Cheese |
| 1/2 |
c |
Golden raisins |
| 1 |
T |
Finely diced red peppers |
| 1 |
T |
Finely diced yellow peppers |
| 2 |
T |
Chopped green onions |
| 3 |
oz |
Block of Romano Cheese |
| 3 |
|
Grilled whole green onions |
INSTRUCTIONS
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 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 Posted
to recipelu-digest by molony <molony@scsn.net> on Mar 04, 1998
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