Saffron risotto and veal rosemary rolls with cinnamon

Name: saffron risotto and veal rosemary rolls with cinnamon
Total time: 30 min
Yield: 4
Ingredients: 4 veal schnitzel; 15 teaspoon cinnamon; 4 twig rosemary; 1 liter chicken bouillon; 1 envelope saffron thread; 3 tablespoon olive oil; 1 onion; 400 gram risotto rice; 250 ml dry white wine; 25 gram butter

Ingredients

Directions

Rub the veal cutlets with salt, pepper and cinnamon.
Lay a sprig of rosemary on one side in the width and roll up the schnitzels.
Stick them with a cocktail stick.
Heat the broth.
Rub the saffron threads with a little salt in a mortar and mix this mixture with the warm stock.
Chop the onion.
Heat two thirds of the olive oil in the frying pan and gently fry the onion.
Stir in the rice and fry until the grains shine around.
Pour slightly less than half of the wine and let the moisture evaporate on medium high heat.
Pour in half of the broth and smother the rice gently in eighteen to twenty minutes.
Stir frequently and add the remaining stock during the cooking time.
The risotto is good if the rice is nice and smooth and the grains have something to bite.
In the meantime, heat the butter with a tablespoon of olive oil in the frying pan and fry the veal rolls over medium-high heat around brown.
Pour the rest of the wine along the edge of the pan.
Let the veal rolls simmer for almost four to six minutes, they may still be rosé inside.
Serve the risotto with the veal rolls on it.
Pour the gravy over it.