Recipe: Grilled Beef, Roasted Pepper, and Raisin Risotto [edit]

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Tags: Animal, Beef, Meat, Rice

Yield: 4 servings

1	pound Top round
2	tablespoons Olive oil
1	tablespoon Emeril's Essence see * Note
1	tablespoon Olive oil
1	cup Julienned yellow onions
2	tablespoons Minced shallots
1	tablespoon Minced garlic
2 ½	cups Arborio rice
2	cups Veal reduction
¼	cup Red wine
⅓	cup Dry Marsala
8	cups Meat stock
½	cup Julienned roasted green peppers
½	cup Julienned roasted red peppers
½	cup Julienned roasted yellow peppers
½	cup Romano cheese
½	cup Golden raisins
	Salt
	Freshly-ground black pepper
1	tablespoon Finely-diced red peppers
1	tablespoon Finely-diced yellow peppers
2	tablespoons Chopped green onions
3	ounces Romano cheese block
3	Grilled whole green onions

Step 1	Preheat the grill.
Step 2	Season the top round with the olive oil and Emeril's Essence. Place on the grill. Grill for 3 to 4 minutes on each side for medium-rare.
Step 3	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.
Step 4	Remove the round from the grill and slice on the bias into 2-ounce portions.
Step 5	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.
Step 6	This recipe yields 4 servings.