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Emeril's Beef and Mushroom Risotto

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

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Beef and Mushroom Risotto

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
 

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