Saffron Risotto with Saltimbocca

Ingredients

• 8 small veal cutlets
• 2 sprigs sage
• 4 slices Parma ham
• 2 tbsp olive oil
• 20 g butter
• 50 ml Marsala wine
• Salt
• Pepper
• 400 g risotto rice
• 1 onion
• 2 tbsp butter
• 2 tbsp olive oil
• 1 l beef broth (from a jar)
• 1 packet saffron threads
• 80 g grated Parmesan cheese
• 40 g Butter
• Salt
• Pepper

Instructions

1. 1.

   For the risotto, 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 the boiling broth while stirring continuously. Add saffron, salt, and pepper; cook for about 18 minutes. Fold in half of the Parmesan and butter, plate in a bowl, and sprinkle the remaining cheese on top.

2. 2.

   Wash the cutlets, pat dry, season with salt and pepper. Cover each cutlet with two sage leaves and half a slice of Parma ham, fold together, and secure with toothpicks and an extra sage leaf. Heat butter and olive oil; sear the cutlets over medium heat for about 2 minutes per side. Remove from pan, deglaze with Marsala wine to reduce the fond.