Veal involtini with saffron risotto and vegetables

Veal involtini with saffron risotto and vegetables

Total: 1 hr 10 Min. | Active: 1 hr 10 Min.
Nutritional value / people: 792 kcal
, Fat: 38 g
, Carbohydrate: 52 g
, Protein: 52 g

Ingredients

4 people

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

Involtini

8 veal steaks (e.g. flank, approx. 80 g each)
½ tsp salt
a little pepper
200 g cream cheese
8 slices cured ham
1 bunch basil
8 toothpicks
a little oil
½ dl white wine

Saffron risotto

½ onion
1 garlic clove
2 tbsp olive oil
1 tsp butter
200 g risotto rice (e.g. Carnaroli)
1 pinch saffron
1 dl white wine
1 litre vegetable bouillon
30 g Parmesan

Vegetables

2 courgettes
4 tomatoes
2 tbsp olive oil
½ tsp salt
a little pepper
a little sugar
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How it's done

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Involtini

Pound the steaks to flatten them, season on one side, turn.

Spread the cream cheese over the steaks, leaving approx. 1 cm free around the edges. Top each steak with one slice of ham and approx. 3 basil leaves. Roll up the steaks tightly and secure with toothpicks.

Heat the oil in a frying pan and fry the Involtini all over for approx. 6 mins. Pour in the white wine, loosen any bits that have stuck to the bottom of the pan, cover and simmer for approx. 5 mins.

Saffron risotto

Finely chop the onion and garlic. Heat the olive oil and butter in a pan, briefly sauté the onion and garlic. Add the rice and sauté until translucent, stirring occasionally.

Add the saffron and white wine and almost completely evaporate. Gradually add the stock, stirring frequently, so that the rice is always just covered with liquid, simmer for approx. 20 mins., stirring until the rice is creamy and al dente. Stir in the cheese.

Vegetables

To prepare the vegetables, cut the courgette in half lengthwise and then into slices. Cut a cross into the tomatoes, dip briefly in boiling water, peel, quarter, remove the seeds and cut into chunks.

Heat the oil in a pan, add the courgette and sauté for approx. 3 mins. Add the tomatoes, continue cooking for approx. 1 min. and season.

Good to know
Tip: For decoration, drizzle a little olive oil over some cherry tomatoes, season. Bake for approx. 5 mins. in the centre of an oven preheated to 200°C.

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