Prawn Saltimbocca with Roasted Forest Mushroom Risotto, Olive Oil-Cured Tomato

Prawn Saltimbocca with Roasted Forest Mushroom Risotto, Olive Oil-Cured Tomato

Prawns stuffed with fresh mozzarella cheese and sage are wrapped in Italian prosciutto. Grilled and nestled over an earthy mushroom risotto, the saltimbocca prawns are finished with oil-cured and oven-roasted red grape tomatoes. Salty's chefs are proud of their risotto made with Carnaroli rice (its longer grain gives the rice a better flavor profile without becoming gummy or overcooked). We use a blend of forest mushrooms including winter chanterelles, shiitake, oyster, beech and crimini tossed with olive oil, garlic, shallot, salt and pepper before roasting.

Serves 4 to 6
 2 pounds jumbo prawns, cleaned, butterflied, wrapped tightly with the prosciutto
 4 ounces mozzarella, fresh, sliced thin
 1 bunch sage
 6 ounces prosciutto, sliced thin
 salt and pepper to taste
 ½ cup olive oil-cured tomatoes, recipe follows
 mushroom risotto, recipe follows
Oil-Cured Tomatoes Recipe
 1 pint grape tomatoes
 1 shallot, sliced
 2 cloves garlic, sliced
 2 sprigs thyme, fresh
 1 cup olive oil
 1 tablespoon sherry vinegar
 pinch sea salt
Forest Mushroom Risotto Recipe
 8 ounces forest mushrooms, sliced and roasted
 2 tablespoons butter
 2 tablespoons olive oil
 1 medium onion, chopped
 1 shallot, chopped
 2 cloves garlic, chopped
 2 cups Carnaroli or Aborio rice
 ½ cup white wine
 4 cups chicken or vegetable broth
 ¾ cup Parmesan

Directions
1

Butterfly the prawns by gently slicing open the elbow or outside edge of prawn. There is an obvious thin grey vein to guide you. Open up prawns and place a thin slice of mozzarella on prawn. Place a sage leaf on top of mozzarella. Squeeze the stuffed prawn together (make the prawn look like it did before you butterflied it). Wrap the prawn tightly in the sliced prosciutto. Season with salt and pepper. Grill the prawns in a non-stick pan over medium heat for 3 minutes on each side or until prosciutto chars slightly and prawns are cooked through. Finish prawns with strained oil-cured tomatoes.

Oil-Cured Tomatoes Directions
2

Preheat oven to 300 degrees F. Place ingredients in oven-safe small saucepan. Cover saucepan with foil and place in oven. Cook for 30 minutes. Remove from oven, strain the oil and reserve. You can use the oil for salad dressing or other marinade. Serve tomatoes atop cooked prawns using a slotted spoon.

Forest Mushroom Risotto Directions
3

Heat olive oil and butter in a medium-sized pan over medium high heat. Add onion and shallot and saute until translucent, about 4 minutes. Add garlic and cook 1 minute. Add rice and stir until each grain is completely coated. Add wine and stir until liquid is completely absorbed. Add broth in one-half cup increments stirring constantly until liquid is absorbed before adding more. This process should take at least 30 minutes. Fold in Parmesan cheese and roasted mushrooms. To serve, scoop finished risotto onto center of plate. Place sauted prawns on top of risotto. Finish with a slotted spoonful of oil-cured tomatoes.

Ingredients

Serves 4 to 6
 2 pounds jumbo prawns, cleaned, butterflied, wrapped tightly with the prosciutto
 4 ounces mozzarella, fresh, sliced thin
 1 bunch sage
 6 ounces prosciutto, sliced thin
 salt and pepper to taste
 ½ cup olive oil-cured tomatoes, recipe follows
 mushroom risotto, recipe follows
Oil-Cured Tomatoes Recipe
 1 pint grape tomatoes
 1 shallot, sliced
 2 cloves garlic, sliced
 2 sprigs thyme, fresh
 1 cup olive oil
 1 tablespoon sherry vinegar
 pinch sea salt
Forest Mushroom Risotto Recipe
 8 ounces forest mushrooms, sliced and roasted
 2 tablespoons butter
 2 tablespoons olive oil
 1 medium onion, chopped
 1 shallot, chopped
 2 cloves garlic, chopped
 2 cups Carnaroli or Aborio rice
 ½ cup white wine
 4 cups chicken or vegetable broth
 ¾ cup Parmesan

Directions

Directions
1

Butterfly the prawns by gently slicing open the elbow or outside edge of prawn. There is an obvious thin grey vein to guide you. Open up prawns and place a thin slice of mozzarella on prawn. Place a sage leaf on top of mozzarella. Squeeze the stuffed prawn together (make the prawn look like it did before you butterflied it). Wrap the prawn tightly in the sliced prosciutto. Season with salt and pepper. Grill the prawns in a non-stick pan over medium heat for 3 minutes on each side or until prosciutto chars slightly and prawns are cooked through. Finish prawns with strained oil-cured tomatoes.

Oil-Cured Tomatoes Directions
2

Preheat oven to 300 degrees F. Place ingredients in oven-safe small saucepan. Cover saucepan with foil and place in oven. Cook for 30 minutes. Remove from oven, strain the oil and reserve. You can use the oil for salad dressing or other marinade. Serve tomatoes atop cooked prawns using a slotted spoon.

Forest Mushroom Risotto Directions
3

Heat olive oil and butter in a medium-sized pan over medium high heat. Add onion and shallot and saute until translucent, about 4 minutes. Add garlic and cook 1 minute. Add rice and stir until each grain is completely coated. Add wine and stir until liquid is completely absorbed. Add broth in one-half cup increments stirring constantly until liquid is absorbed before adding more. This process should take at least 30 minutes. Fold in Parmesan cheese and roasted mushrooms. To serve, scoop finished risotto onto center of plate. Place sauted prawns on top of risotto. Finish with a slotted spoonful of oil-cured tomatoes.

Prawn Saltimbocca with Roasted Forest Mushroom Risotto, Olive Oil-Cured Tomato