Land And Sea Risotto

Total Time: 1 hr Cook Time: 1 hr

Ingredients

• Servings: 6
• 1 lb brown button mushroom, slice
• 5 garlic cloves, minced
• 2 tablespoons shallots, minced
• 1 cup sweet onion, small cubes
• 1 cup plum tomato, slice
• 6 cups beef broth
• 2 cups water
• 1 1/2 lbs arborio rice
• 1/2 cup sauvignon blanc wine
• 12 pieces beef tenderloin, 3/8 inch steaks
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 18 prawns, 16 - 20
• unsalted butter
• fresh chives, minced

Recipe

• 1 heat medium stockpot and add 3 tbsp butter, crimini, garlic, shallots, sweet onion and for 5 minutes. pour in plum tomatoes, beef broth and water bring to a boil and reduce to a low simmer.
• 2 in a heated 12 inch sauté pan add 3 tbsp butter in the arborio rice and stir with a wooden spatula. when the mixture is well blended add in 2 cups of warm stock and stirring at all time over a simmer. add in the when the broth had been absorbed add it 3/4 cup and stirring; repeat this step until all of the broth is gone. add in the wine and 2 tbsp butter and stirring the risotto after 20 minutes when the risotto is al dente cover and keep warm.
• 3 in a heated 12” sauté pan add 4 tbsp butter and when the butter turn a light brown add beef steaks, salt and pepper and sauté to a medium rare and place into a warm plate.
• 4 clean the saute pan and add 3 tbsp butter, prawns and salt and saute until the prawns turn pink. remove from heat and set aside until needed.
• 5 serve the risotto and top with 2 pieces of beef tenderloin and 3 prawns per serving. top with minced chive.
• 6 .