Chicken Saltimbocca
with Mushroom Risotto, Rocket and Parsley Oil
- Milk
- Egg
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!
Ingredients
175 grams
Arborio Rice
2 unit(s)
British Chicken Breasts
1 sachet(s)
Chicken Stock Powder
1 unit(s)
Echalion Shallot
50 grams
Shiitake Mushrooms
2 slice(s)
Serrano Ham
150 grams
Chestnut Mushrooms
1 unit(s)
Garlic Clove
1 bunch(es)
Flat Leaf Parsley
15 grams
Unsalted Butter
40 grams
Wild Rocket
40 grams
Grated Hard Italian Style Cheese
(Contains: Milk, Egg)
Not included in your delivery
2 tbsp
Olive Oil
750 milliliter(s)
Water for the Stock
Nutritional information
Instructions
Preheat your oven to 200°C. Put the chicken stock and water (see ingredients for amount) in a saucepan on medium heat. Bring to a simmer, stir to dissolve the stock, then reduce the heat to low (you want to keep your stock warm). Halve, peel and chop the shallot into small pieces. Peel and grate the garlic (or use a garlic press). Thinly slice the shiitake and chestnut mushrooms. Roughly chop the parsley (stalks and all!).
Lay the slices of Serrano ham lengthways on a board. Place the chicken horizontally across the middle. 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 23-25 mins. IMPORTANT: Remember to wash your hands and equipment after handling raw meat!
Meanwhile, heat a glug of oil in another large 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. If you need more liquid just add water. In between stints of stirring, pour the olive oil (see ingredients for amount) in a small bowl and add the parsley.
When the chicken is cooked through, remove from the oven, leave to rest on the baking tray for a few minutes covered in foil. IMPORTANT: 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, stir in the hard Italian cheese and butter. Add salt and pepper to taste.
Cut each chicken breast into six slices. Spoon the mushroom 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 parsley oil. Buon appetito!
Customer reviews
Review summary
Updated on Feb 2026- Flavour: Many enjoyed the delicious flavours, with some calling it "restaurant quality". A few found it bland or lacking in flavour.
- Ease of prep: First-time risotto makers found it surprisingly simple, though some noted it was time-consuming or labour-intensive.
- Suggestions: Consider adding a splash of white wine to the risotto for extra flavour. Some preferred less rocket or no parsley oil.
- Next-day meals: The generous portions meant leftovers kept well, with some enjoying another serving the next day.
- Presentation: Reviewers praised the dish's appearance, with one noting it "looked mastercheffy on the plate".
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