Baked Saffron Risotto With Mozzarella and Crispy Topping Recipe

Baked Saffron Risotto With Mozzarella and Crispy Topping Recipe
15 Ingredients
  • 2 cups homemade or store-bought low-sodium chicken stock
  • 1 packets (1/4 ounce) unflavored gelatin (only if using store-bought chicken broth or homemade broth that remains watery when chilled; see note above)
  • 1 tablespoon extra-virgin olive oil
  • 1/2 medium yellow onion, finely diced (about 1/2 cup)
  • 1 cup short-grain Asian rice (see note above)
  • 1/2 cup dry white wine
  • 1 pinch saffron
  • Kosher salt and freshly ground black pepper
  • 1 tablespoon chilled unsalted butter plus 4 tablespoons melted unsalted butter, divided
  • 1 tablespoon all-purpose flour
  • 2 tablespoons milk
  • 1 large egg, beaten
  • 1/2 pound low-moisture mozzarella, diced
  • 3/4 cup panko bread crumbs
  • 2 tablespoons grated Parmigiano-Reggiano
Nutrition
550
28% daily value
4 servings
                                       
                                            balanced, low-​sugar
     

Fat

36% 24

Saturated

59% 12

Trans

- 0

Monounsaturated

- 8

Polyunsaturated

- 1

Carbs

18% 55

Carbs (net)

- 54

Fiber

4% 1

Sugars

- 3

Sugars, added

- 0

Protein

48% 24

Cholesterol

35% 105

Sodium

31% 753

Calcium

43% 429

Magnesium

10% 42

Potassium

6% 286

Iron

9% 2

Zinc

26% 3

Phosphorus

55% 385

Vitamin A

18% 164

Vitamin C

1% 1

Thiamin (B1)

7% 0

Riboflavin (B2)

26% 0

Niacin (B3)

17% 3

Vitamin B6

13% 0

Folate equivalent (total)

6% 25

Folate (food)

- 20

Folic acid

- 3

Vitamin B12

69% 2

Vitamin D

177% 27

Vitamin E

6% 1

Vitamin K

5% 6

Sugar alcohols

- 0

Water

- 211
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