| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy | Emlive09 | 1 | servings | |
INGREDIENTS
| 1/2 | c | Water |
| 1/4 | c | Essence |
| 1 | lb | Beef tenderloin; trimmed and cut |
| ; into 4 equal pieces | ||
| 1 | tb | Olive oil |
| 2 | c | Chopped onions |
| Salt | ||
| Freshly ground black pepper | ||
| 6 | c | Beef stock |
| 1 | ts | Chopped garlic |
| 1 | lb | Arborio rice; (2 cups) |
| 1 | tb | Butter |
| 1/4 | c | Heavy cream |
| 1/2 | c | Freshly grated Asiago cheese |
| 3 | tb | Chopped green onions; green part only |
| Parsley |
INSTRUCTIONS
GARNISH 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 from the refrigerator. Place the beef 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. Yield: 8 to 10 servings Converted by MC_Buster. Per serving: 3574 Calories (kcal); 153g Total Fat; (40% calories from fat); 123g Protein; 388g Carbohydrate; 435mg Cholesterol; 13195mg Sodium Food Exchanges: 22 1/2 Grain(Starch); 11 Lean Meat; 5 Vegetable; 0 Fruit; 23 1/2 Fat; 0 Other Carbohydrates Recipe by: EMERIL LIVE SHOW #EMIC11 Converted by MM_Buster v2.0n.
A Message from our Provider:
“The good Lord didn’t create anything without a purpose, but mosquitoes and sand gnats come close.”