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

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