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Saltimbocca with Saffron Risotto on Rocket

5 from 2 votes
Prep Time 45 mins
Cook Time 30 mins
Total Time 1 hr 15 mins
Course Dinner
Cuisine European
Servings 5 people
Calories 138 kcal

Ingredients
 

Saltimbocca:

  • 1 kg Veal fillet
  • 250 g Parma ham
  • Sage
  • Salt
  • Pepper
  • 25 g Butter
  • 2 tbsp Olive oil
  • 1 Pc. Clove of garlic
  • 100 ml White wine

Saffron risotto on rocket:

  • 250 g Risotto rice (Carnaroli, Viaolne Nano)
  • 60 g Butter
  • Olive oil
  • 1 Pc. Onion
  • 800 ml Veal stock
  • 20 Pc. Saffron threads
  • 100 ml White wine dry
  • 90 g Grated Parmesan
  • Salt
  • 500 g Arugula
  • Apple Cider Vinegar
  • Sunflower oil
  • Salt
  • Pepper

Instructions
 

Saltimbocca:

  • Knock the schnitzel a little in advance and season with salt and pepper, cover each with a slice of Parma ham and a sage leaf and secure with a toothpick.
  • Heat the butter, oil, pressed garlic clove and sage in the pan. Fry the schnitzel with the garnished side for about 2 to 3 minutes until golden brown, remove and set aside. Then deglaze the butter-oil mixture with the white wine and let it boil down a little. If necessary, add butter. Now fry the lower side of the schnitzel in the stock.
  • When serving, you can remove the toothpick beforehand.

Saffron risotto on rocket:

  • Heat the stock. Grind the saffron (not absolutely necessary) and let it dissolve in a slightly warm stock. Heat the rest of the fund.
  • Put half of the butter, a little oil and the finely chopped onion in a saucepan. Sweat over medium heat while stirring. Add the rice and mix well until it is glossy. Pour on the wine and let it boil down. Now gradually add the stock with the ladle so that the rice always has to absorb liquid. Stir regularly.
  • Wash the rocket in the meantime and pluck it into small pieces. Salt, pepper and dress with vinegar and oil.
  • The cooking time for most types of risotto rice is around 18 minutes (please note the information on the packaging). When the rice has cooked for 15 minutes, add the dissolved saffron. Finish cooking the rice, stirring constantly. It should still be firm to the bite.
  • Remove risotto from heat. Mix in the remaining butter and grated Parmesan until it has melted. Season with salt and place on top of the rocket for serving.

Nutrition

Serving: 100gCalories: 138kcalCarbohydrates: 0.6gProtein: 9.9gFat: 10.1g
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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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