Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
Risotto
Courgette
Saltimbocca
How it's done
Risotto
Heat the oil in a pan. Sauté the onion and garlic for approx. 3 mins., add the rice and sauté until translucent, stirring constantly. Pour in the wine and reduce completely. Add the courgette. Gradually add the stock, stirring frequently, so that the rice is always just covered with liquid, simmer for approx. 20 mins. until the rice is creamy and al dente. Mix the cheese, butter and lemon zest into the risotto.
Courgette
Heat the oil in a non-stick frying pan. Fry the courgette for approx. 3 mins. on each side until golden brown, remove, season.
Saltimbocca
Season the fish fillets, place a sage leaf on each side, wrap with cured ham, secure with a toothpick if necessary. Heat the oil in the same pan, fry the fish for approx. 3 mins. on each side. Plate up the risotto with the courgette and saltimbocca.
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