John Myers
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Saffron Risotto with Beef Steak
The perfect saffron risotto with beef steak recipe with a picture and simple step-by-step instructions.
Risotto
- 2,5 tbsp Butter
- 2,5 kl. Onion (noun)
- 313 g Arborio risotto rice
- 1,25 g Saffron threads
- 625 ml Broth clear
- 750 ml White wine
- 2,5 tbsp Butter
- 125 g Freshly grated Parmesan
- Salt
- Pepper
Beef rump steak
- 600 g Beef rump steak
- 5 tsp Crush peppercorns
- 2,5 Pr Salt
Risotto
- Melt the butter in a saucepan, sauté the finely chopped onion until translucent, add the saffron. Briefly steam the risotto rice and deglaze with a sip of hot meat stock. Wait until the rice has absorbed all of the liquid, then add another sip of the stock. Repeat the process until the broth is used up. Stir it again and again so that the rice does not burn.
- When the whole broth has been processed, add white wine if you like. Finally mix 1 tbsp butter into the rice so that it becomes creamy. Add the Parmesan and season with salt and pepper. The rice must not be cooked too soft, it must still have a firm core.
Beef rump steak
- Rinse the hip steaks with cold water and pat dry with kitchen paper. Now let stand for half an hour to an hour at room temperature.
- Preheat the oven to about 80 degrees and let a grill pan (a normal one does it too) get hot without adding any fat. When the pan has gotten really good heat, carefully place the meat in it.
- Sauté the meat for about 2-3 minutes, then turn once and fry on the other side. Under no circumstances should you turn it over again. Put the meat in the oven for 30 minutes. Sprinkle with salt and pepper.
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