- 4 veal escalopes
- 4 slices of prosciutto
- 8 fresh sage leaves
- olive oil
- 1 glass of dry (secco) marsala
- 400 g risotto rice
- saffron threads or pinch of saffron powder
- 1 glass of dry white wine
- 150 g parmesan
- 1 onion, finely chopped
- olive oil
- mushrooms – shitake and oyster
- 100 g butter
- 1 pint chicken stock
- salt and pepper to taste
For the risotto
- If using saffron strands, toast them for a few seconds, but be careful not to burn them. Reduce them to powder.
- Fry the onion in the oil and half the butter. After the onion has turned golden add the wine. Let this evaporate for a couple of minutes before pouring in the rice.
- You start to add the hot stock when the rice has absorbed all the butter and oil and when it begins to stick to the pan. Proceed, adding the stock a ladleful at a time until each ladle is absorbed, and stirring and scraping the rice from the bottom of the pan as you do so. Also adding more salt, pepper and the saffron as you progress.
- When the rice is al dente, incorporate the remaining butter and half the cheese. Serve with the rest of the grated cheese on top.
For the saltimbocca
- Fold the thin slices of veal with a slice of prosciutto and a sage leaf and close with a toothpick.
- In a pan, add a spoon of flour to cold olive oil and stir until dissolved, then heat and add the veal. Cook lightly otherwise the meat toughens.
- Add a glass of Marsala wine and raise the heat until the alcohol dissolves.
- Reduce this cooking liquor, and season. This will become the sauce.
- Serve the Saltimbocca with the Risotto Milanese and a little of the Marsala sauce.