Cut the mozzarella into slices about 1/2 cm thick and pluck the basil leaves from the stems.
Gently pat the veal cutlets between two layers of cling film, season with salt on both sides and season with pepper. Top cutlets with osso collo, mozzarella and basil leaves, roll up and secure with toothpicks. Preheat oven to about 90 degrees.
Heat 3-4 tbsp. oil in a frying pan, quickly brown roulades in it, roast for 12-15 minutes, turning frequently, while repeatedly basting with frying fat.
Remove the roulades from the frying pan and place them in the oven to keep warm. Pour off drippings. Extinguish roasting residue with Marsala, make wine. Pour in soup and bring to boil. Bind juice by mixing in 2 tbsp of cold butter pieces, the sauce must not make now! 5. remove wooden sticks, cut roulades into slices, bring to the table with sauce and saffron risotto.
6. risotto: let saffron melt in hot soup. Sauté onion in olive oil, add long grain rice and sauté until translucent. Deglaze with a dash of white wine and a third of the soup. Cook long grain rice al dente on low heat, stirring continuously, while gradually adding the rest of the soup, seasoning. Finally, stir in Parmesan cheese.