Chicken Saltimbocca
with Mushroom Risotto
The Italian word saltimbocca loosely translates as ‘jump in the mouth’. Tender chicken and savoury sage, all wrapped in serrano ham is a feast for the senses. It sits atop a porcini risotto enriched with butter and cheese. Italians call the final stage of risotto making where these are beaten in the 'mantecatura'. It makes everything extra creamy. Definitely something to make the taste buds leap for joy!
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
1
Echalion Shallot
1
Garlic Clove
1
Chestnut Mushrooms
1
Flat Leaf Parsley
½
Lemon
40
Grated Hard Italian Style Cheese
(Contains Milk, Egg)
1
Serrano Ham
2
British Chicken Breasts
1
Chicken Stock Pot
175
Risotto Rice
15
Unsalted Butter
(Contains Milk)
15
Porcini Mushrooms
1
Wild Rocket
Not included in your delivery
750
Water
2
Olive Oil
Nutritional information
Utensils
Instructions
Put the porcini mushrooms, chicken stock pot and water (amount specified in the ingredients list) in a large saucepan on medium heat. Bring to a simmmer to release the flavour of the mushrooms and stir to dissolve the stock pot. Halve, peel and chop the shallot into ½cm pieces. Peel and grate the garlic (or use a garlic press). Thinly slice the chestnut mushrooms. Roughly chop the parsley (stalks and all). Zest the lemon.
Preheat your oven to 200°C. Lay two slices of serrano ham lengthways and slightly overlapping on a chopping board. Place the chicken breast horizontally across the middle of the ham. Wrap the ham around the chicken to enclose it. Place them seam-side down on a baking tray. Repeat with the remaining chicken and ham. Roast the chicken on the top shelf of your oven for 20-22 mins.
Meanwhile, put a glug of oil in a large, wide-bottomed saucepan on medium heat. Add the shallot and mushrooms. Cook, stirring, until the shallot is soft, 5-6 mins. Add the garlic and cook for 1 minute more. Pour in the arborio rice and stir. Cook for 1 minute so the rice gets a good coating of the flavours in the pan. Add a ladle of the stock and stir. Once the rice has absorbed the stock, add another ladleful and repeat.
Continue adding ladlefuls of stock, stirring regularly until it has all been absorbed by the rice. This should take 20-25 mins. Don't leave the porcini mushrooms behind - make sure you add them too! TIP: Let the rice absorb each ladleful of stock before adding the next. In between stints of stirring, put olive oil (amount specified in the ingredients table) in a small bowl and add the lemon zest and parsely.
When the chicken is cooked through remove from your oven and leave to rest on the baking tray, covered in foil to keep warm. TIP: The chicken is cooked when it is no longer pink in the middle. When the risotto is ready, add the butter and hard Italian Cheese and stir vigorously. Taste the risotto for seasoning and add more salt and black pepper if you like.
Cut each chicken breast into six slices. Spoon the risotto into deep bowls and top with the rocket leaves. Sit the chicken on top of the rocket and finish with a drizzle of the lemon and parsley oil. Buon appetito!
