Veal saltimbocca on herb oyster mushroom risotto

Ingredients for 4 servings:

• 400 g roast veal (back)
• 4 slices of ham (Serrano)
• 4 sage leaves
• 250g risotto
• 1 shallot(s)
• 70 g Parmesan cheese, in a piece
• 150 ml homemade chicken stock or instant cubes
• 150 ml white wine
• 3 large mushrooms (oyster mushrooms)
• olive oil
• Salt
• pepper

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour

Heat the olive oil in a pan and sauté the risotto rice with the finely diced shallot until the rice is translucent. Then deglaze with the chicken stock and reduce. Gradually add the wine until the risotto rice has absorbed the liquid. The temperature must not be too high, otherwise the core of the rice grains will still be too hard. To thicken the rice, finely chop the Parmesan cheese and stir in over low heat. Cut the king oyster mushrooms into thin strips and fry briefly in a pan. Add the mushrooms to the finished risotto, season with salt and pepper, and keep warm. Cut the veal loin into 4 pieces. Finely chop the sage, cover the pieces of meat with it, and then wrap in the Serrano ham. Brown on all sides in a pan over medium heat, then cook for 2-3 minutes in an oven preheated to 180°C. Serve the saltimbocca on top of the risotto. This dish goes well with a red wine jus and pretty much any vegetable side dish.