Chicken Saltimbocca
with Porcini 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 porcini 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
15 grams
Porcini Mushrooms
75 grams
Serrano Ham
1 sachet(s)
Chicken Stock Powder
1 unit(s)
Echalion Shallot
50 grams
Shiitake Mushrooms
10 grams
Flat Leaf Parsley
150 grams
Chestnut Mushrooms
1 unit(s)
Garlic Clove
15 grams
Unsalted Butter
½ unit(s)
Lemon
40 grams
Wild Rocket
40 grams
Grated Hard Italian Style Cheese
Not included in your delivery
2 tbsp
Olive Oil
750 milliliter(s)
Water
Instructions
Preheat your oven to 200°C. Put the porcini mushrooms, chicken stock pot and water (amount specified in the ingredient list) in a large saucepan on medium heat. Bring to a simmer to release the porcini flavour. 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 chestnut mushrooms.
Roughly chop the parsley. Zest the lemon. Lay two slices of 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. Tip: 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. 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 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 stir vigorously. Taste and add some salt and pepper if you like.
Cut each chicken breast into six slices. Spoon the porcini 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!
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