Saltimbocca alla romana und Risotto bianco

Name: Saltimbocca alla romana und Risotto bianco
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 1 Onion; 1 Garlic clove; 3 TSP Vegetable broth (instant); 4 TABLESPOONS Olive oil; 200 g Risotto rice; 1⁄4 l dry white wine; 500 g green asparagus; 4–6 Sage leaves; 4 discs Parma ham; 4 Veal or pork cutlet (approx. 150 g each); 7-10 Tbsp salt, pepper; 150 ml Marsala (Italian dessert wine or white wine); 50 g + 2 tablespoons butter; 100 g Parmesan (piece); 8 wooden skewers

AUTHOR
Leta Marks

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

1 Onion
1 Garlic clove
3 TSP Vegetable broth (instant)
4 TABLESPOONS Olive oil
200 g Risotto rice
1⁄4 l dry white wine
500 g green asparagus
4–6 Sage leaves
4 discs Parma ham
4 Veal or pork cutlet (approx. 150 g each)
7-10 Tbsp salt, pepper
150 ml Marsala (Italian dessert wine or white wine)
50 g + 2 tablespoons butter
100 g Parmesan (piece)
8 wooden skewers

Directions

1
For the risotto, peel onion and garlic and dice finely. Dissolve the stock in 600-750 ml boiling water. Heat 1 tablespoon of oil in a pot, fry garlic and onion until transparent. Add the rice and fry for 2-4 minutes while stirring.
2
Add wine and simmer at low heat until all the liquid is absorbed.
3
Add so much hot stock that the rice is covered. Bring to the boil, simmer open over low heat for a total of 25-30 minutes. Add broth again and again as soon as the rice has absorbed the liquid.
4
Meanwhile wash the asparagus and cut off the woody ends. Cut asparagus into 2-3 cm long pieces. Add to the risotto and cook for the last 10 minutes.
5
For the Saltimbocca, wash the sage, dab dry and remove the leaves. Halve the ham. Wash the meat, pat dry and halve. Season with salt and pepper. Cover each cutlet with 1⁄2 slice of ham and 1-2 sage leaves.
6
Fold the schnitzel and fix with wooden skewers.
7
Heat 3 tablespoons of oil in a large frying pan. Fry the Saltimbocca for about 5 minutes while turning. Remove the cutlets and keep warm. Deglaze the meat with Marsala and bring to the boil over high heat. Stir in 50 g of cold butter in pieces until the sauce has thickened slightly.
8
Season with salt and pepper. Leave the escalopes in the sauce for 2-3 minutes.
9
In the meantime grate the Parmesan finely. Stir into the risotto with 2 tablespoons of butter. Serve everything.