Ribeye steak with risotto and pepper sauce

We sear the steak in a very hot pan for 4 min on each side – this way it will be medium done. For the risotto we boil the rice in advance in stock in a ratio of 1:2, until half-cooked. In a pot we heat the olive oil and add the finely chopped spring onion and the mushrooms cut into half-moons. We pour in 100 ml stock, add the mascarpone and after it boils a little, we add the rice. We gradually add a little stock at a time and stir constantly. After the rice has swelled enough, we add the sun-dried tomatoes cut into strips, and stir another 3 – 4 min. Before we remove it from the heat, we add the grated Grana Padano cheese and season with salt and black pepper. For the sauce we fry the peppercorns in the well-heated butter, add the finely minced rosemary, then pour in the red wine and add the cream. We wait for it to thicken slightly and take it off the heat. We cut the pumpkin into cubes and sauté it in a little butter until softened. We serve the steak, drizzled with the pepper sauce and garnished with the risotto and the sautéed pumpkin.