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Baked Saffron Risotto With Mozzarella and Crispy Topping Recipe
Ingredients (15)
- 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)
- 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)
- 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
Directions
Learn how to make this recipe at Serious Eats
Ingredients (7)
- 1 oz. Don Julio Blanco Tequila
- 2 oz. Rosé Wine
- 0.5 oz. Orange Liqueur
- 0.5 oz. Agave
- 2-3 Frozen Strawberries
- Edible Flower or Rose Petal Garnish
- *Approximate serving size is 1.02 servings. Please enjoy responsibly.
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