Saltimbocca With Risotto Milanese
Receita de: Carne
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Place the steaks on a board. Place one piece of prosciutto, one sage leaf and 1/8 of the cheese on each steak; fold in half to enclose the filling, secure with a toothpick or small skewer.
For the risotto milanese, place water, stock, wine and saffron in a medium saucepan; bring to the boil. Reduce the heat; simmer, covered. Heat the butter in another medium saucepan; cook the onion, stirring, until softened. Add rice; stir to coat rice in onion mixture. Stir in ½ cup of the simmering stock mixture; cook, stirring, over low heat, until the liquid is absorbed. Continue adding the stock mixture, in ½-cup batches, stirring until liquid is absorbed after each addition. The total cooking time should be about 25 minutes or until rice is just tender. Stir the cheese gently into risotto.
Melt half of the butter in a medium non-stick frying pan; cook the saltimbocca, in batches, for about 5 minutes, until browned on both sides and cooked through. Remove from the pan and cover to keep warm.
Pour wine into same frying pan; bring to the boil. Boil, uncovered, until wine reduces by half. Stir in remaining butter, then sage.
Divide risotto milanese and saltimbocca among serving plates; drizzle saltimbocca with sauce and accompany with steamed green beans, if desired.
Not suitable to freeze. Not suitable to microwave.
INGREDIENTES
8 (680g) veal steaks
4 slices (60g) prosciutto, halved crossways
8 fresh sage leaves
½ cup (50g) finely grated pecorino cheese
40g butter
1 cup (250ml) dry white wine
1 tablespoon coarsely chopped fresh sage
Risotto milanese
1½ cups (375ml) water
2 cups (500ml) chicken stock
½ cup (125ml) dry white wine
¼ teaspoon saffron threads
20g butter
1 large (200g) brown onion, chopped finely
2 cups (400g) arborio rice
¼ cup (20g) finely grated parmesan cheese
Adicionado por: Cristina Nascimento
Consultada: 2051 X
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