Saltimbocca with Bell Pepper Risotto
Ingredients
- For the Saltimbocca
- 8 thin Veal cutlets (600 grams; 1 1/3 pounds)
- butter (as needed)
- olive oil (as needed)
- 16 leaves Sage
- 8 slices Prosciutto (halved)
- salt
- freshly ground peppers
- 125 milliliters dry white wine
Preparation steps
Pound cutlets flat. Melt some butter and oil together in a pan and add sage leaves. Cook 1 minute, then take out and drain on a paper towel. Secure prosciutto and 1 sage leaf to each cutlet with a toothpick and fry quickly, two minutes per side. Season with salt and pepper. Keep warm Veal cutlets and keep warm and deglaze the pan with the wine. Arrange cutlets on a plate.
Peel onion and finely chop. Heat the olive oil and butter, then sauté onion until translucent and add the rice. Sauté, then gradually pour in the boiling broth in stages, allowing it to evaporate again and again before adding the next bit, while constantly stirring. Add turmeric and season with salt and pepper and cook about 20 minutes, constantly stirring and adding broth as needed. Rinse the peppers, cut in half, remove seeds and white ribs and cut into fine dice. Approximately 5 minutes before the rice is done, add the peppers. Stir in half of the Parmesan cheese and the butter, season to taste, and sprinkle remaining cheese on top.
