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
Saltimbocca
Sauce
How it's done
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Risotto
Heat the butter in a pan. Sauté the shallot, garlic and lemon zest for approx. 3 mins. Add the rice and sauté until translucent, stirring constantly. Pour in the prosecco and lemon juice, reduce completely. 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. Stir in the crème fraîche and cheese, season.
Saltimbocca
Season the cutlets, place the cured ham and wild garlic on top, secure with toothpicks. Heat the oil in a non-stick frying pan. Fry the saltimbocca in batches for approx. 1 min. ham-side down, then turn and fry for a further 2 mins. Remove, keep warm.
Sauce
Pour the prosecco into the same pan, reduce to half the amount. Reduce the heat, stir in the butter, season with salt. Return the saltimbocca to the pan, gently heat through and serve with the risotto.
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