for 4 person

Risotto

1 tbsp	butter
1	shallot, finely chopped
1	garlic clove, squeezed
1	organic lemon, grated zest and 2 tbsp of juice
200 g	risotto rice
1 dl	Prosecco
9 dl	vegetable bouillon, hot
100 g	crème fraîche
60 g	grated Sbrinz
	salt and pepper to taste

Saltimbocca

8	thin veal cutlets (e.g. flank, approx. 80 g each)
¼ tsp	salt
a little	pepper
8 slice	cured ham
16 leaf	wild garlic
8	toothpicks
	oil for frying

Sauce

1 dl	Prosecco
20 g	butter, cut into pieces, cold
	salt to taste

How it's done

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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