Knock the schnitzel a little in advance and season with salt and pepper, cover each with a slice of Parma ham and a sage leaf and secure with a toothpick.

Heat the butter, oil, pressed garlic clove and sage in the pan. Fry the schnitzel with the garnished side for about 2 to 3 minutes until golden brown, remove and set aside. Then deglaze the butter-oil mixture with the white wine and let it boil down a little. If necessary, add butter. Now fry the lower side of the schnitzel in the stock.

When serving, you can remove the toothpick beforehand.

Heat the stock. Grind the saffron (not absolutely necessary) and let it dissolve in a slightly warm stock. Heat the rest of the fund.

Put half of the butter, a little oil and the finely chopped onion in a saucepan. Sweat over medium heat while stirring. Add the rice and mix well until it is glossy. Pour on the wine and let it boil down. Now gradually add the stock with the ladle so that the rice always has to absorb liquid. Stir regularly.

Wash the rocket in the meantime and pluck it into small pieces. Salt, pepper and dress with vinegar and oil.

The cooking time for most types of risotto rice is around 18 minutes (please note the information on the packaging). When the rice has cooked for 15 minutes, add the dissolved saffron. Finish cooking the rice, stirring constantly. It should still be firm to the bite.

Remove risotto from heat. Mix in the remaining butter and grated Parmesan until it has melted. Season with salt and place on top of the rocket for serving.