Saltimbocca with asparagus risotto

Name: Saltimbocca with asparagus risotto
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 2 Onions; 1 Garlic clove; 4 TABLESPOONS Olive oil; 250 g Risotto rice; 1⁄4 l dry white wine; 2 TEASPOONS Vegetable broth (instant); 3-4 Stem(s) Sage; 4 thin pork cutlets (approx. 150 g each); 7-10 Tbsp salt, pepper; 4 discs Parma ham; 500 g green asparagus; 50 ml Marsala (Italian dessert wine; alternatively sherry cream); 50 g Parmesan (piece); 2 TABLESPOONS Butter; 7-10 Tbsp wooden skewers

AUTHOR
Bill Macdonald

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

2 Onions
1 Garlic clove
4 TABLESPOONS Olive oil
250 g Risotto rice
1⁄4 l dry white wine
2 TEASPOONS Vegetable broth (instant)
3-4 Stem(s) Sage
4 thin pork cutlets (approx. 150 g each)
7-10 Tbsp salt, pepper
4 discs Parma ham
500 g green asparagus
50 ml Marsala (Italian dessert wine; alternatively sherry cream)
50 g Parmesan (piece)
2 TABLESPOONS Butter
7-10 Tbsp wooden skewers

Directions

1
Peel and finely dice the onions and garlic. Heat 1 tablespoon of oil in a saucepan. Sauté the garlic and half of the onions over a low heat until transparent. Add rice and steam briefly until it crackles.
2
Deglaze with wine, bring to the boil and allow to evaporate. 3⁄4 Bring l water to the boil, dissolve stock in it. Add broth little by little. Cook the risotto for 20-30 minutes until it is creamy, but the rice is still firm to the bite.
3
Wash the sage, shake dry, pluck the leaves from the stems. Dab meat dry, season with salt and pepper and cut in half crosswise. Halve the ham slices also crosswise and cover each cutlet with 1⁄2 ham slice.
4
Spread the sage leaves on top. Fold the cutlets and fix them with wooden skewers.
5
Wash the asparagus, cut off the woody ends and cut the stems into 2-3 cm long pieces.
6
Heat 3 tablespoons of oil in a large frying pan and fry the Saltimboccas on each side for 2-3 minutes. Remove. Sauté the rest of the onion cubes in hot frying fat. Deglaze with Marsala and 1⁄8 l water.
7
Bring to the boil and loosen the frying set. Season to taste with salt and pepper. Put the meat back into the pan and let it simmer in the broth for about 5 minutes.
8
Stir the asparagus pieces into the risotto 5-7 minutes before the end of cooking time. Finely grate the parmesan. Fold cheese and butter into the risotto. Season to taste with salt and pepper. Arrange saltimboccas, marsala sauce and risotto.