Peel and finely dice the shallots and garlic. Bring the broth to the boil. Heat 2 tablespoons of oil in a saucepan, sauté the shallots and garlic until translucent. Add the rice and sweat, deglaze with wine. Always pour in the broth when the rice has absorbed the liquid. Cook the rice, stirring several times, for a total of 20-25 minutes. Stir in the peas about 5 minutes before the end of the cooking time.
In the meantime, pat the meat dry and flatten it between two layers of foil. Cut 150 g of the cheese into 4 slices. Season the steaks with salt and pepper, cover each half of the steaks with 1 slice of cheese, 2 slices of pancetta and 1 dried tomato. Fold over the unused half of the stake and secure it with skewers. Heat 2 tablespoons of oil in a pan. Fry the saltimbocca for 3-5 minutes on each side.
Cut 3,100 g cheese into small cubes. Wash the sage, shake dry and pluck the leaves from the stems. Melt the butter in a pan. Fry the sage leaves for about 1 minute, except for a few for garnish. Remove the risotto from the heat and fold in the cheese cubes.
Arrange the risotto with saltimbocca on plates. Drizzle over the sage butter and garnish with the remaining sage.