Saltimbocca with risotto and green asparagus

2-3 persons | | Meat | Main dish, Appetizer

Preparation

1. Starting with the risotto, finely chop the shallot and fry it in the pan with a little olive oil.
2. Add the rice and fry, deglaze with white wine and pour the stock over the rice. Cook under cover at 180 °C for 40 min.
3. Flatten the veal slices between plastic wrap, add the mozzarella, Parma ham, meat herbs and basil.
4. Roll up the veal slices and insert a skewer.
5. Coat the rolls with the marinade to protect them from the heat. 
6. Clean the green asparagus and grill it together with the Saltimbocca for about 20 min. Meanwhile, the risotto cooks through.
7. At the last moment, finish the risotto with mascarpone, parmesan and juice of a lime.