Turkey Saltimbocca with Lemon Risotto

Ingredients

• 1 onion
• 1 tbsp Olive Oil
• 300 g risotto rice
• 100 ml dry white wine
• 750 ml hot poultry broth
• 4 thin turkey schnitzels (about 160 g each)
• pepper (ground)
• Salt
• 4 slices prosciutto
• 8 sage leaves
• 1 tbsp Olive Oil
• 0.5 untreated lemon (zest and juice)
• 2 tbsp finely chopped lemon balm
• 50 g freshly grated Parmesan
• 1 untreated lemon (cut into wedges)
• sage leaf
• 50 g freshly shredded Parmesan

Instructions

1. 1.

   Peel, finely chop the onion and sauté in a pot with hot oil until translucent. Add the rice, stir briefly, deglaze with wine and let it absorb almost completely. Gradually add hot broth while stirring, allowing the liquid to evaporate before adding more. Repeat this process until the rice is cooked and all liquid has been absorbed.

2. 2.

   Meanwhile, rinse the turkey schnitzels, pat dry, gently flatten between two sheets of plastic wrap, season with pepper and salt. Place two slices of prosciutto and two sage leaves on each schnitzel, fold together, secure with wooden skewers, and sear in a hot pan with oil on both sides until browned. Reduce heat and let the schnitzels finish cooking.

3. 3.

   Stir lemon zest, juice, lemon balm, and freshly grated Parmesan into the risotto and season to taste. Plate the risotto, arrange the turkey Saltimbocca on top, and garnish with lemon slices, sage leaves, and shredded Parmesan before serving.