Rump steak with red wine risotto
Rich, red wine risotto is served as a first course or side dish all over Northern Italy. The type of wine used varies according to region. In Piedmont, a local Barbera or Barbaresco is the wine of choice. Any dry red wine that’s good enough to drink can be used in its place.
We’ve used a Shiraz in this risotto which works particularly well with the steak. Try and cook your steak medium and make sure to add the meat sauces to the risotto for that extra meaty kick.
600 grams steak
1 tablespoon olive oil
Salt and ground black pepper to taste
FOR THE RISOTTO
3 cups vegetable stock
40 grams butter
1 brown onion, finely chopped
200 grams (1 cup) aborio rice
1 cup red wine
¼ cup parmesan cheese, finely grated
3 green onions, finely sliced
Prepare all your ingredients.
Place the stock in a medium saucepan and bring to a boil. Reduce the heat and slowly simmer, covered.
Heat half the butter in a large sauce pan; cook the onion, stirring until softened. Add the rice and stir to coat in the onion mixture. Add the wine and bring to the boil. Reduce the heat and simmer, stirring for 2 minutes. Stir in ½ a cup of the simmering stock; cook, stirring over low heat, until liquid is absorbed. Continue adding stock in ½-cup batches, stirring until absorbed after each addition. Cook rice until just tender, about 35 minutes. Remove from the heat and add the cheese, remaining butter and green onion. Stir to combine.
Meanwhile, heat a griddle over high heat. Rub the steak with olive oil, season with salt and black pepper and grill for 3-4 minutes on each side or until done to your preference. Set aside to rest for 5 minutes and cut into 1cm slices.
Serve sliced steak with red wine risotto.