Paprika Risotto with Saltimbocca

Ingredients

• 600 g thin veal cutlets (8 thin veal cutlets) optionally also turkey
• 1 tbsp butter
• 1 tbsp Olive Oil
• 16 large sage leaves
• 8 slices Parma ham (halved)
• Salt
• Pepper (freshly ground)
• 125 ml dry white wine
• 300 g risotto rice
• 1 onion
• 2 tbsp butter
• 2 tbsp olive oil
• 0.75 l meat broth
• 1 tsp turmeric
• 1 red bell pepper
• 1 yellow bell pepper
• 80 g grated parmesan
• 40 g Butter
• Salt
• Pepper (freshly ground)

Instructions

1. 1.

   Flatten the cutlets, then heat butter and oil in a pan and toss the sage leaves for 1 minute, remove and pat dry. Place ham and one sage leaf on each cutlet with a toothpick and quickly sear each side for 2 minutes, seasoning with salt and pepper. Set veal warm and deglaze the pan with wine. Plate the cutlets. Serve with paprika risotto.

2. 2.

   Peel and finely chop the onion. Heat butter and olive oil, sauté the onion until translucent, then add the rice. Stir to toast and gradually pour in simmering broth, allowing it to evaporate while stirring constantly. Add turmeric, salt, pepper, and cook for about 20 minutes, adding more liquid as needed. Wash, deseed, peel, and dice the bell peppers into fine cubes. Add them about 5 minutes before the end of cooking. Stir in half the parmesan and butter, taste, plate, and sprinkle the remaining cheese on top.