Kane's Kitchen - 27th September 2011 - Veal Saltimbocca with Risotto Milanese

Veal Saltimbocca with Risotto Milanese

Serves:  4    

Prep Time:  15 minutes

Cook Time:  30 minutes

What You’ll Need:

• 4 x 150g slices veal loin
• 8 sage leaves
• 8 slices prosciutto, cut in half
• Olive oil for pan frying

  

Risotto Milanese

• 1 litre chicken stock
• 1 tsp saffron threads
• 50ml olive oil
• 50g butter
• ½ cup white wine
• ½ cup peas
• 1 brown onion, finely chopped
• 3 cloves garlic, finely chopped
• 2 cups aborio rice
• ½ cup parmesan cheese, grated

• Pepper to season

What You’ll Need To Do:

1.        For the risotto Milanese, combine the chicken stock and saffron in a saucepan and bring to the boil.  Reduce the mixture to a simmer and keep hot. 

2.        Blanch the peas in a saucepan of boiling water for 1 minute and then drain and refresh under cold water.  Set aside for later.

3.        Heat the olive oil and butter in a large saucepan and sauté the onion and garlic for 2 minutes.  Add the rice and cook, stirring continually, for 2 minutes.  Do not allow the rice to brown.

4.        Add the hot stock to the mixture, one third a time, each time stirring until the rice has absorbed the liquid.  It should take approximately 6 minutes for each third to be absorbed.

5.        Season to taste with salt and pepper.  Stir through the parmesan and peas just before serving.

6.        For the veal saltimbocca, place each loin of veal between two sheets of plastic wrap and flatten slightly using a rolling pin. 

7.        Put two sage leaves on each piece followed by a slice of prosciutto.  Season with pepper. 

8.        Heat some olive oil in a pan until hot and add the veal, prosciutto side down.  Fry over high heat for 1 minute.  Turn and pan fry for another 1-2 minutes. 

9.        To plate, spoon the risotto onto a plate and top with the veal and a splash of olive oil.