Grilled Rump Steak with Parsley Risotto
When two excellent dishes come together, the result is a truly special festive lunch or dinner. Chef Roman Paulus shows how to make a proper Italian parsley risotto and a grilled rump steak. The risotto works well on its own as a vegetarian lunch—just swap the chicken stock for vegetable stock. You'll also learn why not to rinse arborio rice and which two ingredients should never be left out of the risotto.
Prep: 45 min
Servings: 4
Energy: 226 kcal per serving
Method
01.
In a pan with hot olive oil, fry the finely chopped onion until translucent. Add the dry rice, toast briefly, season with salt and pour in the white wine. Let the wine evaporate, then add the stock gradually. Cook for about 20 minutes until the rice is al dente, stirring and adding more stock as needed.
02.
Blanch the flat-leaf parsley (cook for about 1 minute in boiling water) and squeeze it dry. Then blend it finely with a little of the stock prepared for the risotto.
03.
Season the meat with salt and pepper and sear it quickly in a hot griddle pan. Grill for about 3 minutes on each side. As soon as you turn the meat, add the fresh rosemary, thyme and a little butter. Turn off the heat, cover with foil and let it rest.
04.
Towards the end, stir the parsley purée and 2 tbsp cold butter into the risotto, mix and let it finish cooking. Stir the grated parmesan into the finished risotto, cover with a lid and let it rest for about 2 minutes. Serve a portion of parsley risotto in the middle of a plate and place the sliced grilled steak on top. Season on the plate with freshly ground pepper, salt and dried chilli. Garnish with fried onions and parsley leaves.
