Saltimbocca Corn-Fed Chicken Roulade with Risotto
- For the roulades
- 4 chicken (prepared by the butcher as roulades, each 160 grams)
- 1 bunch Sage
- peppers (ground)
- 250 grams fresh ground chicken
- 12 slices Bacon
- olive oil
- 150 milliliters dry white wine
- 150 milliliters chicken stock
- 4 sprigs Lemon thyme
Rinse the chicken breasts, pat dry and split open. Rinse the sage, dry and pluck off the leaves. Set some aside for garnish.
Season the meat with salt and pepper, spread in a thin layer and cover with the sage, leaving a 1 cm wide border. Roll up the roulades in the meat, then wrap with bacon. If necessary fix with kitchen toothpicks.
Cook the rolls in a hot pan with 2 tablespoons oil. Deglaze with the white wine, pour in the stock, add the thyme and simmer gently for about 20 minutes over medium heat.
Meanwhile peel the shallot and garlic, chop finely and sweat until translucent in a hot pan with 2 tablespoons oil. Sauté the arborio rice briefly and deglaze with the half the wine. Cook, stirring, until evaporated. Ladle in about 150 ml (approximately 3/4 cup) of hot broth and cook, stirring frequently, until almost all liquid is absorbed. Continue to add broth in this manner and cook until rice is al dente, about 20 minutes, stirring frequently. Add the lemon zest, chopped sage, the butter and Parmesan, mix and season with salt and pepper.
Spread the risotto on plate, cut and arrange the rolls, and serve garnished with remaining sage leaves.