Merlot risotto with tenderloin of beef

Serves 4.Red wine makes a complex risotto that is a deep mahogany color, writes ''Risotto Risotti" author Judith Barrett, a Cambridge resident. The dish is accompanied by beef tenderloin.

MEAT

2	pounds center-cut beef tenderloin, well trimmed
	Salt and pepper, to taste
1	tablespoon olive oil

1. Set the oven at 450 degrees. Sprinkle the meat all over with salt and pepper.

2. In a large heavy skillet, heat the oil. When it is very hot, add the meat and brown it on all sides for 4 to 5 minutes total. Transfer the pan to the oven and roast the meat for 18 minutes exactly or until a meat thermometer registers 125 degrees for rare meat.

3. Remove the meat from the oven, cover loosely with foil, and keep in a warm place until ready to serve.

RISOTTO

2	tablespoons unsalted butter
2	tablespoons olive oil
2	shallots, finely chopped
2	cups Arborio rice
2	cups merlot or other dry red wine
4 1/2	cups chicken stock, heating to boiling
1/2	cup freshly grated Parmesan cheese
2	tablespoons chopped fresh parsley
	Salt and pepper, to taste

1. In a heavy 4-quart saucepan over medium-high heat, heat 1 tablespoon of the butter and the oil. Add the shallots and cook, stirring, for 2 minutes or until they begin to soften. Take care not to brown them. Stir in the rice and cook for 1 minute to coat the grains with the butter mixture.

2. Add the wine 1/2 cup at a time, stirring well after each addition. When all the wine has been added, add the hot broth 1/2 cup at a time. Wait until the rice has absorbed each addition before adding more. Reserve 1/4 cup of the broth.

3. After about 20 minutes of stirring, when the rice is tender but firm, add the remaining 1/4 cup broth, the remaining 1 tablespoon butter, the cheese, parsley, salt, and pepper. Stir well.

4. Cut the tenderloin into 1-inch-thick slices. Spoon the risotto onto 4 warm dinner plates. Add beef and serve.

Adapted from ''Risotto Risotti"