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Smoked Beef And Caramelized Onion Risotto
1
1
1
1
2
/2 Cup Water
/4 Cup Essence
Pound Beef tenderloin; trimmed and cut into 4 equal pieces
Tablespoon Olive oil
Cup Chopped onions
Salt
Freshly ground black pepper
6
1
1
1
1
1
3
Cup Beef stock
Teaspoon Chopped garlic
Pound Arborio rice; (2 cups)
Tablespoon Butter
/4 Cup Heavy cream
/2 Cup Freshly grated Asiago cheese
Tablespoon Chopped green onions; green part only
GARNISH
Parsley
2
3 1/2 Fat; 0 Other Carbohydrates
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
1
8 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
Smoked Beef And Caramelized Onion Risotto
562
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