Smoked beef and caramelized onion risotto

1 servings

Ingredients

Quantity Ingredient
½ cup Water
¼ cup Essence
1 pounds Beef tenderloin; trimmed and cut
; into 4 equal pieces
1 tablespoon Olive oil
2 cups Chopped onions
Salt
Freshly ground black pepper
6 cups Beef stock
1 teaspoon Chopped garlic
1 pounds Arborio rice; (2 cups)
1 tablespoon Butter
¼ cup Heavy cream
½ cup Freshly grated Asiago cheese
3 tablespoons Chopped green onions; green part only
Parsley

Directions

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: 22½ Grain(Starch); 11 Lean Meat; 5 Vegetable; 0 Fruit; 23 ½ Fat; 0 Other Carbohydrates Recipe by: EMERIL LIVE SHOW #EMIC11 Converted by MM_Buster v2.0n.

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