Pumpkin risotto with saltimbocca

Ingredients for 2 servings:

• 160 g risotto rice (Carnaroli or Arborio)
• 1 m.-sized onion(s)
• 2 tbsp butter
• 2 tbsp olive oil
• 100 ml white wine
• 400 ml veal stock
• ½ Hokkaido pumpkin(s)
• 1 handful of Parmesan, freshly grated
• Salt and pepper from the mill
• 1 pinch(s) nutmeg, freshly grated
• 2 veal escalopes, thinly sliced
• 4 sage leaves
• 2 slices of Parma ham
• some olive oil for frying

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 45 minutes

For the risotto, halve the pumpkin, remove the seeds and peel it. Cut it into wedges and then cut these into small cubes with a side length of about 1 cm. Heat the veal stock in a separate pan. Peel and finely dice the onion. Sauté it in a pan with butter and a little olive oil. Add the rice and sauté gently until translucent. Deglaze with white wine and stir well. Now add a ladleful of veal stock to the rice, stirring gently and letting it swell until it is cooked. It should remain nice and creamy. This takes about 20 minutes at medium heat and requires about 400 ml of stock. Halfway through the cooking time, add the pumpkin cubes and cook them along with the rice. If you prefer the pumpkin a little softer or want it to be creamy, add it at the beginning of the sautéing. Depending on how strongly the stock is seasoned, add a little more salt to the risotto. Just before the end of the cooking time, season with nutmeg and fresh pepper and stir in a handful of freshly grated Parmesan cheese. For the saltimbocca, spread the veal slices out evenly and cut them in half crosswise. Cut the Parma ham slices in half and place them on top of the veal. Attach a sage leaf to each slice of meat with a wooden skewer. Briefly and vigorously sear in a pan with olive oil, turning once. This should take no longer than 3 minutes. The veal is so thin and tender that it would quickly become dry otherwise. Now arrange everything decoratively on a warmed plate and serve with a well-chilled white wine.