for 4 people

Risotto

1 tbsp	butter
1	shallot, finely chopped
250 g	risotto rice
400 g	quinces, deseeded, diced
2 dl	white wine
9 dl	porcini stock, hot
60 g	grated Parmesan
1 tbsp	butter
	salt and pepper to taste

Saltimbocca

8	Venison escalopes (approx. 80 g each)
a little	pepper
¼ tsp	salt
8 slice	cured ham
8	sage leaves
	oil for frying

How it's done

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.

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