Grilled Beef, Roasted Pepper, and Raisin Risotto

4 servings
  • 1 pound top round
  • 2 tablespoons olive oil
  • 1 tablespoon Essence, recipe follows
  • Risotto:
  • 1 tablespoon olive oil
  • 1 cup julienne yellow onions
  • 2 tablespoons minced shallots
  • 1 tablespoon minced garlic
  • 2 1/2 cup Arborio rice
  • 2 cups veal reduction
  • 1/4 cup red wine
  • 1/3 cup dry Marsala
  • 8 cups meat stock
  • 1/2 cup julienne roasted green peppers
  • 1/2 cup julienne roasted red peppers
  • 1/2 cup julienne roasted yellow peppers
  • 1/2 cup pecorino Romano
  • 1/2 cup golden raisins
  • Garnish:
  • 1 tablespoon finely diced red peppers
  • 1 tablespoon finely diced yellow peppers
  • 2 tablespoons chopped green onions
  • 3 ounce block pecorino Romano
  • 3 grilled whole green onions
  • Essence (Emeril's Creole Seasoning):
  • 2 1/2 tablespoons paprika
  • 2 tablespoons salt
  • 2 tablespoons garlic powder
  • 1 tablespoon black pepper
  • 1 tablespoon onion powder
  • 1 tablespoon cayenne pepper
  • 1 tablespoon dried leaf oregano
  • 1 tablespoon dried thyme
  • 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.

Essence (Emeril's Creole Seasoning):
  • Combine all ingredients thoroughly and store in an airtight jar or container.

  • Yield: about 2/3 cup

  • Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.

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