Risotto with Saltimbocca Scallops
Ingredients
- For the risotto
- 1 handful young Mountain pine needle
- 60 grams butter
- 1 onion
- 2 Tbsps olive oil
- 350 grams Arborio rice
- 125 milliliters dry white wine
- 1 l Vegetable broth
- 50 grams freshly grated Parmesan
- salt
- freshly ground peppers
- For the saltimbocca
- 4 Scallop (shelled, ready to cook)
- salt
- freshly ground peppers
- 1 Tbsp lemon juice
- 4 sheets Sage
- 4 slices Prosciutto
- 2 Tbsps butter
Preparation steps
Rinse mountain pine needles and pat dry. Melt 40 grams (approximately 3 tablespoons) of butter and mash together with the pine needles.
Peel the onion and chop finely. Add the olive oil and the remaining butter to a heated pot and sauté the onions until translucent. Add rice and sauté briefly. Then deglaze with the white wine. Allow wine to evaporate and add some hot broth to cover the rice grains. Cook, stirring frequently until almost all liquid is absorbed. Continue to add broth in this manner and cook until rice is al dente, 15-20 minutes, stirring frequently. Strain mountain pine butter and add to risotto with Parmesan. Stir and season with salt and pepper.
For the saltimbocca: Rinse the scallops and pat dry. Season with salt and pepper and sprinkle with lemon juice. Wrap each scallop with a sage leaf and a slice of prosciutto and cook in the hot butter, frying each side for about 2 minutes.
Serve together with the risotto on plates and garnish to taste with fresh herbs, if desired.
