🍽️ Saltimbocca with Tomato-Leek Risotto and Parmesan

Name: Saltimbocca with Tomato-Leek Risotto and Parmesan
Total time: 30 min
Yield: 4 servings
Ingredients: vegetable broth 900 ml; shallots 1 pc.; butter 3 tbsp; risotto rice 300 g; dry white wine 100 ml; veal cutlets from the top round of pork 600 g; salt pinch; pepper, black ground pinch; thyme, fresh 5 g; parma ham 8 slices; leek 0.5 pc.; cherry tomatoes 250 g; sugar pinch; parmesan, grated 80 g

669 kcal · 30 min · 4 servings

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Ingredients

vegetable broth 900 ml
shallots 1 pc.
butter 3 tbsp
risotto rice 300 g
dry white wine 100 ml
veal cutlets from the top round of pork 600 g
salt pinch
pepper, black ground pinch
thyme, fresh 5 g
parma ham 8 slices
leek 0.5 pc.
cherry tomatoes 250 g
sugar pinch
parmesan, grated 80 g

Instructions

1. Bring the vegetable broth to a boil in a pot and keep it warm.
2. Halve the shallots, peel them, and cut them into small cubes.
3. Heat 1 tbsp of butter in another pot over medium heat.
4. Sweat the shallots while stirring for about 2 minutes until they are colorless.
5. Add the risotto rice and toast it for 1–2 minutes.
6. Deglaze the rice with wine and let the liquid reduce almost completely.
7. Add 1–2 ladles of broth gradually.
8. Cook the risotto while stirring constantly for about 20 minutes until it is al dente.
9. Regularly add broth so that the rice is always slightly covered with liquid.
10. Rinse the pork cutlets and pat them dry.
11. Halve the cutlets in the middle.
12. Pound the cutlets flat between cling film.
13. Season the cutlets with salt and pepper.
14. Rinse the thyme sprigs and let them drain well.
15. Place a thyme sprig on each cutlet.
16. Wrap a slice of Parma ham around each cutlet.
17. Secure the meat with a wooden skewer.
18. Remove the root end of the leek and slice it into thin rings.
19. Wash the leek rings thoroughly and let them drain.
20. Wash the tomatoes and halve them.
21. Melt 1 tbsp of butter in a pan over high heat.
22. Fry the leek together with the tomatoes for about 3 minutes.
23. Season the vegetables with salt, pepper, and a pinch of sugar.
24. Remove the vegetables from the pan and set them aside.
25. Reheat the pan with 1 tbsp of butter over high heat.
26. Fry the meat in the hot fat for about 1 minute per side.
27. Remove the pan from the heat and let the meat rest until serving.
28. Stir the Parmesan into the risotto.
29. Season the risotto to taste.
30. Mix the leek and tomatoes into the risotto.
31. Serve the risotto together with the saltimbocca on plates.

Nutrition per serving

kcal: 669
Protein: 41 g · Fett/Fat: 30 g · Carbs: 55 g