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For four persons
4-8 thin slices of veal (escalopes)
4-8 slices of Parma ham
Fresh leaves of garden-sage
100 ml Marsala
1 onion
400 g Risotto-rice
Onion
100 ml Louis Guntrum Grauburgunder Kabinett trocken
Roughly grated Parmesan-cheese
Approx 1 g grinded saffron
The meat should be cut in slices about ½ inch in thickness. Trim it and cut it in neat pieces, beating it out if too thick in parts. If slices are too big, either cut them in halves or fold them together.
Chop the onion and simmer slightly with the sage in butter, add the escalopes and roast them on both sides. Add salt and pepper. Stir in the Marsala and, if required, add some water.
For the risotto, simmer the onion in olive oil, add the rice and fry it for a moment. Add wine and let it boil until wine is absorbed. Add approx 1 litre of vegetable broth. Let the rice swell up with low heat, stir gently now and then until the rice has reached the condition as you like it. Add saffron and Parmesan, salt and pepper.
Serve the meat with the risotto. Serve gravy in a separate dish.
Recommendation for wine: GRAUBURGUNDER KABINETT TROCKEN
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