Saltimbocca alla Romana and risotto alla Milanese - 30 minutes

🛒 Ingredients for 4 people

Saltimbocca (for 4 people)

• 8 veal escalopes (approx. 400-500 g), thinly pounded

• 8 slices of prosciutto crudo

• 8 sage leaves

• Salt, pepper

• 2 tablespoons flour

• 1-2 tbsp clarified butter or oil for frying

• 80 ml white wine to deglaze

• 1 tsp cold butter to assemble

Risotto alla Milanese

• 200 g risotto rice (e.g. Carnaroli)

• 1 shallot, finely diced

• 30 g butter

• 50 ml white wine

• 500-600 ml hot vegetable stock

• 1 sachet of saffron (alternatively: ground saffron or threads)

• 30 g Parmesan, freshly grated

• Salt to taste

Preparation steps:

1. prepare the risotto:

Sauté the shallot in the butter until translucent, add the rice and fry briefly. Deglaze with white wine. Gradually add the hot stock and stir until the risotto is creamy. Stir in the saffron, fold in the Parmesan at the end and season with salt. Keep warm.

2. prepare the saltimbocca:

Lightly salt and pepper the veal cutlets. Top with prosciutto and a sage leaf, pin in place. Lightly flour.

3. roast & gravy:

Fry briefly on both sides in hot clarified butter, then deglaze with white wine. Allow to reduce briefly, remove the pan from the heat and thicken with cold butter.

4. dressing:

Divide the risotto between the plates, place two saltimbocca on each plate, drizzle with a little sauce and serve immediately.

Why you'll love this recipe:

• Two Italian classics in one menu

• Perfect when it needs to be quick and special

• Tastes like being on vacation - but from your kitchen

• You can also serve the risotto on its own or with vegetables

• Saltimbocca also works with chicken or pork fillet

You can find more recipes & tips on my YouTube channel:

👉 hausmannkocht on YouTube