Land and Sea Risotto

• 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 12 lbs arborio rice
• 12 cup sauvignon blanc wine
• 12 pieces beef tenderloin, 3/8 inch steaks
• 1 teaspoon salt
• 12 teaspoon white pepper
• 18 prawns, 16 - 20
• unsalted butter
• fresh chives, minced

1. Heat medium stockpot and add 3 tbsp butter, crimini, garlic, shallots, sweet onion and for 5 minutes.
2. Pour in plum tomatoes, beef broth and water bring to a boil and reduce to a low simmer.
3. In a heated 12 inch saute pan add 3 tbsp butter in the Arborio rice and stir with a wooden spatula.
4. When the mixture is well blended add in 2 cups of warm stock and stirring at all time over a simmer.
5. 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.
6. 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.
7. In a heated 12 saute pan add 4 tbsp butter and when the butter turn a light brown add beef steaks, salt and pepper and saute to a medium rare and place into a warm plate.
8. Clean the saute pan and add 3 tbsp butter, prawns and salt and saute until the prawns turn pink.
9. Remove from heat and set aside until needed.
10. Serve the risotto and top with 2 pieces of beef tenderloin and 3 prawns per serving.
11. Top with minced chive.
12. .

brown button mushroom, garlic, shallots, sweet onion, tomato, beef broth, water, arborio rice, sauvignon blanc wine, beef tenderloin, salt, white pepper, prawns, unsalted butter, fresh chives

Taken from www.food.com/recipe/land-and-sea-risotto-480342 (may not work)