Wash, peel and roughly chop the leek. Pour the Moscato wine, bay leaves and star anise into a shallow pan and add the leek. Simmer gently until the leek is soft. Remove the bay leaf and star anise and process the sauce into a smooth puree. Combine the caponata with the grated Parmesan, chopped scamorza cheese and sultanas. Take the veal steaks and place a spoon full of the caponata mix in the centre. Overlap the meat to close the filling inside. Pass the veal pockets through flour egg and breadcrumbs. Next, prepare the risotto. Sweat the chopped shallot in the butter until soft and translucent. Stir in the rice and cook until glazed and shiny then gradually stir in the stock. When all the stock is absorbed, remove from heat, correct seasoning and finish with the pureed leeks. Add a knob of butter and some grated parmesan cheese. To serve, shallow fry the veal pockets on both sides in olive oil and butter until golden and crispy. Spoon the risotto onto a serving plate and serve with the veal pockets on the side.