| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
|
|
1 |
Servings |
INGREDIENTS
| 1 |
lb |
Top round |
| 2 |
tb |
Olive oil |
| 1 |
tb |
Essence |
| 1 |
tb |
Olive oil |
| 1 |
c |
Julienned yellow onions |
| 2 |
tb |
Minced shallots |
| 1 |
tb |
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 |
tb |
Finely diced red peppers |
| 1 |
tb |
Finely diced yellow peppers |
| 2 |
tb |
Chopped green onions |
| 3 |
oz |
Block of Romano Cheese |
| 3 |
|
Grilled whole green onions |
INSTRUCTIONS
RISOTTO
GARNISH
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
A Message from our Provider:
“Jesus: there is no substitute”