Lemon Risotto with Turkey Saltimbocca
Ingredients
- For the risotto
- 1 onion
- 1 Tbsp olive oil
- 300 grams Arborio rice
- 100 milliliters dry white wine
- 750 milliliters Chicken broth
- For the turkey
- 4 thin Turkey cutlets (about 160 grams or 5 ounces)
- freshly ground peppers
- salt
- 4 slices Prosciutto
- 8 Sage
- 1 Tbsp olive oil
- For the risotto
- ½ organic lemon (zest and juice)
- 2 Tbsps finely chopped Lemon balm
- 50 grams freshly grated Parmesan
Preparation steps
For the risotto: Peel and mince onion. Heat oil in a pan and sweat onion. Add rice, sauté briefly, deglaze with wine and let it almost completely absorb. Pour in a bit of broth, stir until almost completely absorbed. Repeat until all broth is used and rice has a creamy consistency.
For the turkey: Rinse turkey cutlets, pat dry, and flatten between 2 layers of plastic wrap. Season with pepper and salt. Place 2 slices of prosciutto and sage leaves onto each piece of turkey, roll up and secure with wooden skewers. Heat oil in a pan and sear turkey on al sides. Reduce heat and cook until done.
Stir lemon zest, juice and freshly grated parmesan into risotto. Season risotto. Portion risotto onto plates and top with turkey. Serve garnished with lemon wedges, fresh sage leaves and grated parmesan.
