Ingredients
Serves: makes 10-12
Saffron Risotto:
2 tablespoons (30 ml) olive oil
4 tablespoons (60 ml) (55 gm) (2 oz) butter
1 medium onion, chopped
1½ teaspoons saffron threads
3 cups (750 ml) (600 gm) (21 oz) Arborio, Carnaroli or Vialone Nano rice
½ cup (120 ml) white wine or extra stock or water
About 4 cups (1 litre) beef stock (depending on cooking time)
½ cup (120 ml) (55 gm) (2 oz) Parmigiano Reggiano, finely grated
Spinach:
7 oz (200 gm) wilted spinach, chopped
1 garlic clove
2½ teaspoons butter
Salt to taste
To Assemble:
Above Saffron Risotto
250 ml (1 cup) béchamel sauce (as per my tutorial)
Above Spinach
2-1/3 oz (65 gm) Mozzarella, diced
Egg white
Breadcrumbs
Flour
Vegetable oil for frying
Preparation
