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Grilled Beef, Roasted Pepper, and Raisin Risotto (Emeril Lagasse) Recipe

Grilled Beef, Roasted Pepper, and Raisin Risotto (Emeril Lagasse) Recipe

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Grilled Beef, Roasted Pepper, and Raisin Risotto (Emeril Lagasse)

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Ingredients

Count

Nutrition

905

Calories

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Ingredients:

Serving

1 lb top round
2 tbsp olive oil
1 tbsp essence , recipe follows
1 tbsp olive oil
1 cup julienne yellow onions
2 tbsp minced shallots
1 tbsp 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
1 tbsp finely diced red peppers
1 tbsp finely diced yellow peppers
2 tbsp chopped green onions
3 oz block pecorino romano
3 grilled whole green onions
2 1/2 tbsp paprika
2 tbsp salt
2 tbsp garlic powder
1 tbsp black pepper
1 tbsp onion powder
1 tbsp cayenne pepper
1 tbsp dried leaf oregano
1 tbsp dried thyme

Directions:

Garnish:
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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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	904.97 Kcal (3789 kJ)
Calories from fat	229.69 Kcal
		% Daily Value*
Total Fat	25.52g	39%
Cholesterol	31.25mg	10%
Sodium	4370.78mg	182%
Potassium	466.51mg	10%
Total Carbs	137.34g	46%
Sugars	14.3g	57%
Dietary Fiber	6.39g	26%
Protein	19.78g	40%
Vitamin C	14.9mg	25%
Vitamin A	0.1mg	4%
Iron	3.3mg	18%
Calcium	331.6mg	33%

Amount Per 100 g
Calories	285.38 Kcal (1195 kJ)
Calories from fat	72.43 Kcal
		% Daily Value*
Total Fat	8.05g	39%
Cholesterol	9.86mg	10%
Sodium	1378.3mg	182%
Potassium	147.11mg	10%
Total Carbs	43.31g	46%
Sugars	4.51g	57%
Dietary Fiber	2.02g	26%
Protein	6.24g	40%
Vitamin C	4.7mg	25%
Iron	1mg	18%
Calcium	104.6mg	33%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.