Mix the garlic butter with the paprika and chopped parsley. Slice the brie cheese into 4 wedges and wrap in the Parma ham. Chop the pistachio nuts into rough pieces and mix in with the breadcrumbs. Slit the chicken breasts open with a sharp knife and divide the butter in between. Now push in the Parma ham and brie cheese. Season with salt and pepper, roll through the flour, dip in the eggs and press on the breadcrumbs. Cook the chicken in butter and olive oil until the breadcrumbs is slightly golden. Finish cooking the chicken in a hot oven for further 15 minutes. Split the cherry tomatoes in halve, drizzle with olive oil, sprinkle with the herbs, salt and pepper, roast for 10 minutes on a high temperature. To make the risotto, shallow fry the chopped shallot in butter until soft and transparent. Stir in the rice. Cook the rice until shiny, stir in the orange zest and juice. Gradually pour in the saffron stock, stirring occasionally until the rice is cooked. Finish the risotto with a knob of butter, parmesan cheese & chopped parsley. To serve, spoon the risotto in the centre of a plate. Top up with asparagus. Slice the chicken breast and dress neatly on the vegetables. Drizzle with the roasted cherry tomatoes.