Saltimbocca on Pea Risotto

5 from 7 votes
Prep Time 20 mins
Cook Time 30 mins
Total Time 50 mins
Course Dinner
Cuisine European
Servings 4 people


  • 250 g Fiorella the Tomina (cheese)
  • 250 g Risotto rice
  • 4 piece Saddle of veal steaks
  • 8 Discs Pancetta (Italian bacon)
  • 300 g Frozen peas
  • 4 piece Sun-Dried tomatoes
  • 8 Stems Sage
  • 500 ml Vegetable broth
  • 150 ml White wine dry
  • 4 tbsp Olive oil
  • 2 tbsp Butter
  • 2 piece Shallots
  • 1 piece Clove of garlic
  • Salt and pepper
  • 4 piece Wooden skewers
  • Cling film


  • 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.
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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