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
How it's done
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Risotto
Heat the butter in a pan. Add the shallot, sauté for approx. 2 mins. Add the rice and sauté until translucent, stirring constantly. Add the quinces, briefly steam together. Pour in the wine, reduce almost completely. Gradually add the stock to the rice, 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. Add the Parmesan and butter, season, mix.
Saltimbocca
Season the escalopes, place prosciutto and sage on top, and press down lightly. Heat a dash of oil in a non-stick frying pan. Place the saltimbocca in the pan in portions, ham side down, and fry for about 1 min. Turn over and finish frying for about 1 min. Remove from the pan and plate up with the risotto.
How-tos
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