Braised Veal Breast Filled with Frittata and Stick Sauce, with Saffron Risotto

Chop the parsley, basil and ham.

Parry the veal breast and, if necessary, pound it thinly so that the piece of meat can be rolled well. Brush the inside with mustard.

Mix the eggs, Parmesan and salt and prepare a frittata (omelette), then place this on the meat.

Blanch the stick sauce, then chop it and mix it with the parsley, basil, ham and garlic, pour over the omelette and season with salt and pepper. Roll up the meat and tie it with kitchen twine or net.

Heat the oil and butter in a pan or roasting pan, fry the meat until golden brown, then season with salt. Pour in the broth and cover and let simmer in the oven at 190 degrees for about 2 hours. Turn in between and pour over the stock.

Remove the meat, let it rest for a few minutes, remove the twine and serve sliced.

Bring the broth to a boil. Adjust the heat so that the broth simmer constantly.

Melt the beef pulp and 4 tablespoons of butter in a second saucepan. Sauté the onion in it over low heat for about 5 minutes, stirring occasionally. Stir in the rice and sauté for 1 - 2 minutes until the grains are coated with butter and translucent.

Deglaze with the wine, if used, and stir until it has evaporated. Add a ladle of hot broth and simmer while stirring. When the rice has soaked up the broth, add another ladle of broth. Continue stirring until the rice is cooked through. This takes about 15-20 minutes.

In the meantime, pour 2 tablespoons of very hot water over the saffron in a bowl and let it steep. Occasionally test whether the rice is already al dente. Stir in the saffron water before adding the last stock.

When the rice is done, add a little salt (the Parmesan will add salt later) and pepper to taste. Remove the pot from the oven. Stir in the rest of the butter and Parmesan. Cover and let stand for 5 minutes and serve.