Beef and Mushroom Risotto
Source: Emeril Lagasse
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.
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