Title: Grilled beef, roasted pepper, and raisin risotto
 Categories: E.
      Yield: 4 Servings
 
      1 lb Top round
      2 tb Olive oil
      1 tb Essence
           Risotto:
      1 tb Olive oil
      1 c  Julienned yellow onions
      2 tb Minced shallots
      1 tb Minced garlic
  2 1/2 c  Arborio rice
      2 c  Veal reduction
    1/4 c  Red wine
    1/3 c  Dry Marsala
      8 c  Meat stock
    1/2 c  Julienned roasted green
           Peppers
    1/2 c  Julienned roasted red
           Peppers
    1/2 c  Julienned roasted yellow
           Peppers
    1/2 c  Romano Cheese
    1/2 c  Golden raisins
           Garnish:
      1 tb Finely diced red peppers
      1 tb Finely diced yellow peppers
      2 tb Chopped green onions
      3 oz Block of Romano Cheese
      3    Grilled whole green onions
 
  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.
  
  Yield: 4 servings