Chicken Saltimbocca
with Mushroom Risotto, Rocket and Lemon Oil
The Italian word saltimbocca loosely translates as ‘jump in the mouth’. Tender chicken wrapped in serrano ham is a feast for the senses. It sits atop a mushroom risotto enriched with butter and cheese. Italians call the final stage of risotto making, when the butter and cheese are beaten in, '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
175
Arborio Rice
2
British Chicken Breasts
1
Chicken Stock Powder
1
Echalion Shallot
50
Shiitake Mushrooms
2
Serrano Ham
150
Chestnut Mushrooms
1
Garlic Clove
1
Flat Leaf Parsley
15
Unsalted Butter
40
Wild Rocket
40
Grated Hard Italian Style Cheese
Not included in your delivery
2
Olive Oil
750
Water for the Stock
Nutritional information
Utensils
Instructions
Preheat your oven to 200°C. Put the chicken stock pot and water (see ingredients for amount) in a large saucepan on medium heat. Bring to a simmer. Stir to dissolve the stock pot, then reduce the heat to low. Halve, peel and chop the shallot into ½cm pieces. Peel and grate the garlic (or use a garlic press). Thinly slice the mushrooms.
Twist and tear the parsley bunch in half then roughly chop. Zest the lemon. Lay a slice of serrano ham lengthways 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 lightly oiled 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 another 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, making sure the rice is coated, cook for 1 minute. Add a ladleful 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. TIP: Let the rice absorb each ladleful of stock before adding the next. In between stints of stirring, put the olive oil (amount specified in the ingredient list) in a small bowl and add the lemon zest and parsley.
When the chicken is cooked through, remove from your oven and leave to rest on the baking tray, covered in some foil. TIP: The chicken is cooked when it is no longer pink in the middle. If you've run out of stock before the risotto is cooked, just add a splash of water and keep cooking. When the risotto is ready, add the butter and hard Italian cheese and beat vigorously. Taste and add some 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!
