Corn Chicken Saltimbocca with Leek Risotto and Oven Tomatoes

Wash, clean and cut vegetables. Cut the ginger into small pieces. Mash lemongrass and cut into pieces. Halve the onion, including the skin, and roast the cut side until dark. Boil all ingredients with 2.5 liters of water for about 1 ½ hour and then pass them through a sieve.

Halve the leek lengthways, wash and cut into thin slices. Season with salt and pepper and fry in a pan with butter and a dash of olive oil and then set aside. Wash the tomatoes and grill them in a baking dish with salt, pepper, olive oil and sugar at 180 ° C for about 35 minutes.

Cut the chicken breast in half crosswise to make four thin slices. Cover the slices with 2 sage leaves each and roll them up and then wrap a slice of ham.

Chop the onions and sauté them in a saucepan with olive oil. Add the risotto rice and sauté while stirring. Then deglaze with white wine so that the rice is covered. When the white wine has boiled up, add a little vegetable stock and simmer until almost all of the liquid has boiled away. Then fill up again with vegetable stock, etc., until the rice is cooked through.

Put the olive oil in a pan and fry the chicken rolls for about 10 minutes on all sides. Then take the chicken out of the pan and boil 300 ml white wine, 300 ml stock and a few sage leaves in the same pan over high heat for about 2 minutes. Mix 60 g butter with 3 teaspoons of flour and add to the reduced sauce. Add the chicken back in and let it simmer for 10 minutes on a low heat.

When the risotto rice is done, stir in a large piece of butter, leek and Grana Padano. Halve the chicken diagonally and serve with the oven tomatoes and risotto.