AT A GLANCE
This recipe is from the cookbook Matt Moran (Lantern) by Matt Moran.
|01||For the risotto Milanese, place the chicken stock and saffron in a saucepan, bring to the boil and boil for about 30 minutes or until reduced by half; keep hot. Blanch the peas in a saucepan of boiling water for 1 minute, drain and refresh under cold running water. Heat the olive oil in a large saucepan and sauté the shallots and garlic for 1-2 minutes or until translucent, without browning. Add the rice and cook, stirring constantly, for 1-2 minutes; do not allow to brown. Add the hot stock to the rice mixture, one-third at a time, each time stirring until the rice has absorbed the liquid. Each third should take about 6 minutes to be absorbed, so the total cooking time should be about 18 minutes. Season to taste with salt and pepper. Stir the mascarpone, parmesan and peas through the risotto just before serving.|
|02||Place each slice of veal between 2 sheets of plastic wrap, then flatten slightly, using a rolling pin. Put one sage leaf on each piece followed by a piece of prosciutto, pressing down lightly. Repeat with remaining veal, sage and prosciutto, then season with pepper. Heat a little oil in a large frying pan until hot, add the veal, prosciutto-side down, and pan-fry over high heat for 1 minute. Turn and pan-fry the other side for another minute. Spoon risotto onto 6 plates and top with the veal.|