Go Back

Summary

Prep Time 30 mins
Cook Time 30 mins
Total Time 1 hr
Course Side Dish
Cuisine European
Servings (Default: 4)

Ingredients

Veal Saltimbocca on King Oyster Mushroom Risotto
Veal Saltimbocca on King Oyster Mushroom Risotto
Print Recipe Pin Recipe

Instructions

  1. Heat the olive oil in a pan and sweat the risotto rice with the shallot cut into small cubes until the rice is translucent. Then deglaze with the chicken stock and let it boil down. Now gradually add the wine until the risotto rice has absorbed the liquids. The temperature must not be too high, otherwise the core of the rice grains is still too hard. To set, cut the parmesan into fine pieces and stir in over low heat.
  2. Cut the king oyster mushrooms into thin strips and fry briefly in a pan. Put the mushrooms in the finished risotto, season with salt and pepper and keep warm.
  3. Cut the saddle of veal into 4 pieces. Cut the sage into small pieces, cover the pieces of meat with it and then wrap in the Serrano ham. Sear on all sides in a pan over medium heat, then let it simmer in the oven at 180 ° C for 2-3 minutes.
  4. Arrange the saltimbocca on the risotto.
  5. A red wine jus and just about any vegetable side dish go well with this dish.