Chef's Recipes

Veal saltimbocca with risotto Milanese

Australian Gourmet Traveller recipe for veal saltimbocca with risotto Milanese by Matt Moran

By Matt Moran
  • Serves 6
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Veal saltimbocca with risotto Milanese
This recipe is from the cookbook Matt Moran (Lantern) by Matt Moran.
Literally translated, saltimbocca means 'jump in your mouth', and the flavours of sage and prosciutto really do make your mouth jump in anticipation for the next tasty bite. Served with risotto, this is traditionally a winter dish, but I also love to serve it at other times of the year, replacing the risotto with a salad of radicchio, fennel and lemon. Buy the palest veal you can find.


  • 18 50gm slices veal loin or escalopes
  • 18 sage leaves
  • 9 slices prosciutto, cut in half lengthways
  • For pan-frying: olive oil
Risotto Milanese
  • 3 litres chicken stock
  • 2 pinches saffron threads
  • 125 gm shelled peas, from 250gm peas in pods
  • 100 ml olive oil
  • 10 golden shallots, finely diced
  • 1 clove garlic, finely chopped
  • 500 gm risotto rice
  • 125 gm mascarpone
  • 50 gm parmesan, finely grated


  • 1
    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.
  • 2
    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.


Drink Suggestion: Savoury cabernet sauvignon with blackcurrant, vanilla and mint flavours. Drink suggestion by Peter Sullivan

  • Author: Matt Moran