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Stuffed Raclette veal rolls on Prosecco-Risotto

Stuffed Raclette veal rolls on Prosecco-Risotto


Makes 4 portions

1 tbsp butter
1 onion, finely chopped
450 g risotto rice
2 dl Prosecco
1.5 dl vegetable stock
Salt and pepper to taste
1 tbsp crème fraîche 

Raclette veal rolls:
A little frying fat or butter
8 thin veal strips approx. 80 g each (possibly flattened by the butcher, for involtini)
Salt and pepper from the mill 
160 g raw ham
8 sage leaves
320 g grated raclette cheese


60 minutes
In the pan

Preparation time: 50 min
Cooking time: 10-12 min

1. Season the veal strips on one side with salt and pepper, then turn over. Place the raw ham and sage leaf on this side and top with the grated raclette cheese (leave the edge free). Press the cheese down a little.
2. Roll up the strips tightly and fix with a toothpick. Put to one side for further use.
3. For the Prosecco-risotto: melt the butter in a high pan and briefly sweat the onions with the rice.  Deglaze with Prosecco and boil down just a little. Now add the vegetable stock in portions on medium heat and keep stirring until all of the liquid is used up.
4. Stir in the crème fraîche and keep the risotto warm and covered on low heat.
5. Now finish preparing the veal strips. Start by melting the butter in a frying pan. Briefly sear the veal rolls on high heat, then reduce the heat and continue to fry for about 10 minutes.
6. Dress: place the risotto in pre-heated deep dishes, cut the veal rolls in half diagonally and place in the risotto. Garnish with sprigs of thyme or rosemary if desired.
7. Serve immediately and enjoy warm.

Tip: Goes well accompanied by a seasonal salad or some cherry tomatoes sautéd briefly in olive oil.
A refined yet simple Christmas recipe that presents raclette cheese in festive attire.

Author: Belinda from "Eat_letters_and_deco"