Recipe - Smoked Beef And Caramelized Onion Risotto

One half cup Water
One fourth cup Essence
1 pound Beef tenderloin; trimmed and
cut
; into 4 equal pieces
1 tablespoon Olive oil
2 cup Chopped onions
Salt
Freshly ground black pepper
6 cup Beef stock
1 teaspoon Chopped garlic
1 pound Arborio rice; (2 cups)
1 tablespoon Butter
One fourth cup Heavy cream
One half cup Freshly grated Asiago cheese
3 tablespoon Chopped green onions; green
part only

GARNISH
Parsley

Mix the water and Essence together. Rub the tenderloin with the mixture,
cover with plastic wrap and marinate for at least 2 hours in the
refrigerator. Prepare the smoker. Remove from the refrigerator. Place the
beef in the smoker and smoke for 10 to 12 minutes. Remove from the smoker
and cool. Thinly slice the beef on the bias and set aside. In a large saute
pan, over medium heat, heat the oil. Add the onions. Season with salt and
pepper, and cook, stirring. Saute until the onions are caramelized, about 6
minutes. Add the stock and garlic. Bring the mixture to a boil, reduce the
heat to medium, and simmer for about 6 minutes. Add the rice and simmer for
18 minutes, stirring constantly. Stir in the butter, cream, and cheese.
Simmer for 2 minutes, stirring constantly. Fold in the beef and green
onions. Remove from the heat. Spoon the risotto in the center of each
shallow bowl. Garnish with parsley.

Yield: 8 to 10