John Myers
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Saltimbocca with Lemon Risotto
The perfect saltimbocca with lemon risotto recipe with a picture and simple step-by-step instructions.
for the risotto
- 1 kl. Cup Risotto rice
- 1 kl. tablespoon Olive oil
- 1 small Onion
- 1 very small toe Garlic
- 80 ml Wormwood
- 4 Cups about Vegetable broth
- 1 kl. teaspoon Salt
- 1 pinch Sugar
- 1 whole Lemon
- 1 teaspoon Butter
- 3 tablespoon Parmesan
for the Saltimbocco
- 1 piece Veal schnitzel
- 1 piece Salt and pepper
- 1 piece Flour
- 7 piece Sage leaves
- 3 piece Parma ham
- 3 piece Olive oil
- 1 tablespoon Butter
preparation
- IMPORTANT: first heat the vegetable stock and keep it hot the whole time! (Adding cold vegetable stock to the risotto would interrupt the cooking process abruptly!) – Dice the onion and garlic very finely – Wash the lemon with hot water, rub dry, then rub the peel and squeeze out the juice
Prepare lemon risotto
- Sweat the onion and garlic in hot olive oil – then roast the risotto rice with it – deglaze with wormwood – season with salt, pepper and a pinch of sugar – then add about 1/3 of the vegetable stock and cook gently over a medium flame – stir every few minutes and as soon as the rice is a little drier, keep adding a ladle of the hot vegetable stock – towards the end of the cooking time, season with lemon juice and lemon zest and then fold in the butter and Parmesan
Saltimbocco
- Thinly plate the veal escalope – season with salt and pepper – sprinkle thinly with flour on one side – put the ham on the other side (unfortunately I only had boiled ham – normally you take Parma ham) – put the sage leaves over it and secure with roulade needles or toothpicks – Fry the sage / ham side in hot olive oil for a few minutes, turn it over and finish frying the 2nd side as well – Take out the meat, cover with foil and keep it warm at 80 degrees
- Deglaze the roasted aromas in the pan with a small amount of the vegetable stock and season with a small dash of white wine and / or lemon juice – bring to the boil again – if you like, you can thicken the sauce with a sauce thickener or add a tablespoon of ice-cold butter
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