Recipe

Rump & Risotto

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Rump & Risotto

Creamy risotto served with a tender rump steak topped with hard cheese shavings and courgettes.




Ingredients to serve 2

  • 30g x hard cheese
  • 1 tsp x vegetable stock fonds
  • ½ litre x boiling water (for the vegetable stock)
  • ½ x onion – peel & chop finely
  • 1 clove x garlic – peel, grate & chop
  • 3g x thyme – pick leaves & chop
  • ½ cup x risotto rice
  • 30ml x white wine
  • 1 tbsp x mascarpone
  • 2 x courgettes – dice (½ cm)
  • 2 x rump steaks
  • butter (from your pantry)
  • salt & black pepper (from your pantry)
  • olive oil (from your pantry)
  • paper towels (from your pantry)
  • tin foil (from your pantry)

Ingredients to serve 4

  • 60g x hard cheese
  • 2 tsp x vegetable stock fonds
  • 1 litre x boiling water (for the vegetable stock)
  • 1 x onion – peel & chop finely
  • 2 cloves x garlic – peel, grate & chop
  • 5g x thyme – pick leaves & chop
  • 1 cup x risotto rice
  • 60ml x white wine
  • 2 tbsp x mascarpone
  • 4 x courgettes – dice (½ cm)
  • 4 x rump steaks
  • butter (from your pantry)
  • salt & black pepper (from your pantry)
  • olive oil (from your pantry)
  • paper towels (from your pantry)
  • tin foil (from your pantry)

Method

Step 1

Preparation: Prepare all ingredients as indicated above. Boil the kettle.

Step 2

Vegetable stock: Mix the vegetable stock fonds with the boiling water (see quantity above for the vegetable stock). Set aside.

Step 3

Risotto: Place a saucepan with a knob of butter on medium heat. When melted add the onion with a little salt and cook for 5 minutes until softened. Add garlic, thyme and risotto rice. Cook for 2 minutes until rice becomes translucent. Turn the heat up to high and add the white wine. Wait for it to evaporate – about 30 seconds to a minute. Add ¼ of the stock to the risotto mixture. Cook, stirring every now and then, until the stock is absorbed. Repeat with remaining stock, ¼ of the quantity at a time, until all liquid is absorbed – about 15 minutes. Add the mascarpone and cook for 2 minutes, stirring continuously. Season with salt and pepper. Note: you want the rice to still have a slight bite.

Step 4

Courgettes: Place a frying pan with a knob of butter on medium heat. Cook the courgettes with a little salt for 6 minutes until golden, shaking the pan every now and then so the courgettes don’t burn. Remove from the pan and set aside.

Step 5

Rump steak: Rub the steaks all over with olive oil and season with salt and pepper. Use the same pan you used for the courgettes, wipe it with paper towels and place on high heat. When the pan is hot, place the steaks in the pan and fry for 1½ minutes each side (medium to rare), turning only once with tongs (or spoons). In the last minute, add a knob of butter, let it melt and spoon the melted butter over the steak. When done, transfer to a plate, cover with tin foil and let rest for 5 minutes.

Step 6

Serve the steak with the risotto, topped with the courgettes and hard cheese, on the side.