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