Land and Sea Risotto

Directions

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