Studio Nouvelles Images - Mushrooms
Mushrooms
Studio Nouvelles Images
Buy This Art Print At AllPosters.com

 


 

 

 

 Everyday Food 125x125

 WB01419_1.gif (2752 bytes)

La Belle Cuisine - More Beef Recipes

WB01419_1.gif (2752 bytes)

Fine Cuisine with Art Infusion

"To cook is to create. And to create well...is an act of integrity, and faith."

 

Emeril's Beef and Mushroom Risotto

 

 

 CCGBCR00001487

“We’re not building a rocket ship here,
we’re cooking – plain and simple.”

~ Emeril Lagasse


Recipe of the Day Categories:

 wb01507_.gif (1247 bytes)  Recipe Home

 WB01507_.gif (1247 bytes)  Recipe Index

 wb01507_.gif (1247 bytes)  Appetizers

 wb01507_.gif (1247 bytes)  Beef

 wb01507_.gif (1247 bytes)  Beverage

 wb01507_.gif (1247 bytes)  Bread

 wb01507_.gif (1247 bytes)  Breakfast

 wb01507_.gif (1247 bytes)  Cake

 wb01507_.gif (1247 bytes)  Chocolate

 wb01507_.gif (1247 bytes)  Cookies

 
wb01507_.gif (1247 bytes)  Fish

 wb01507_.gif (1247 bytes)  Fruit

 wb01507_.gif (1247 bytes)  Main Dish

 wb01507_.gif (1247 bytes)  Pasta

 wb01507_.gif (1247 bytes)  Pies

 wb01507_.gif (1247 bytes)  Pork

 wb01507_.gif (1247 bytes)  Poultry

 wb01507_.gif (1247 bytes)  Salad

 wb01507_.gif (1247 bytes)  Seafood

 wb01507_.gif (1247 bytes)  Side Dish

 wb01507_.gif (1247 bytes)  Soup

 wb01507_.gif (1247 bytes)  Vegetable

 wb01507_.gif (1247 bytes)  Surprise!

 

[Flag Campaign icon]


Your patronage of our affiliate partners supports this web site.
We thank you! In other words, please shop at LBC Gift Galerie!

 

 

Beef and Mushroom Risotto
Every Day's a Party
Every Day's a Party

Emeril Lagasse with Marcelle Bienvenu  & Felicia Willett, 1999, William Morrow & Co.

"…It’s one of those warm and cozy dishes that I like to serve at informal parties."

Makes 8 servings

One 1-pound beef tenderloin, trimmed of fat
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
2 tablespoons olive oil
2 cups chopped yellow onions
1/2 pound white button mushrooms, wiped clean, stems trimmed
and thinly sliced
2 teaspoons chopped garlic
1 pound (2 cups) Arborio rice
6 cups beef broth [or homemade stock]
1/2 cup heavy cream
1 tablespoon butter
1/4 pound Parmigiano-Reggiano cheese, grated
1/2 cup chopped green onions or scallions (green part only)

Cut the beef crosswise into 1/4-inch slices, then into 1/2-inch-wide strips. Season with the salt and black pepper.
Heat the olive oil in a large, heavy pot over medium-high heat. Add the beef and cook, stirring occasionally, until lightly browned, about 4 minutes. Add the onions and cook, stirring occasionally, until slightly soft, about 4 minutes. Add the mushrooms, garlic, and rice and stir for 2 minutes, then add the beef broth and bring to a boil. Reduce the heat to medium and stir constantly until the mixture is creamy and bubbly and the rice is tender, 15 to 18 minutes. Add
the cream and continue to stir for 2 minutes, then remove from the heat.
Add the cheese and green onions and stir until the cheese melts. Serve hot.


Featured Archive Recipes:
Emeril's Garlic Meatball Po' Boys
Emeril's Portuguese Piri Piri Beef on a Stick
Emeril's Round Steak and Onions
Sun-Dried-Tomato and Thyme Risotto with Lamb Chops

 

Index - Beef Recipe Archives
Recipe Archives Index

WB01419_1.gif (2752 bytes)

wb01507_.gif (1247 bytes) Home wb01507_.gif (1247 bytes) Sitemap wb01507_.gif (1247 bytes) Recipe of the Day wb01507_.gif (1247 bytes) Art Gallery wb01507_.gif (1247 bytes) Cafe wb01507_.gif (1247 bytes) Articles wb01507_.gif (1247 bytes) Cookbooks
wb01507_.gif (1247 bytes) Cajun Country wb01507_.gif (1247 bytes) Features wb01507_.gif (1247 bytes) Chefs wb01507_.gif (1247 bytes) Food Quotes wb01507_.gif (1247 bytes) Gift Gallery wb01507_.gif (1247 bytes) Favorites wb01507_.gif (1247 bytes) Basics
wb01507_.gif (1247 bytes) Recipe Archives wb01507_.gif (1247 bytes) Links wb01507_.gif (1247 bytes) Guestbook wb01507_.gif (1247 bytes) What's New

LinkShare-Get Your Share!

Webmaster Michele W. Gerhard
Copyright © 1999-2005 Crossroads International.  All rights reserved.
Some graphics copyright www.arttoday.com.
Revised: November 24, 2002.