Baked Saffron Risotto

This rich and comforting dish, known as ‘Risotto al Forno con Zafferano’ in Italy, takes inspiration from traditional Milanese saffron risotto but with a twist—it’s baked to golden perfection. The vibrant hue of saffron lends a luxurious taste and aroma to the creamy rice, while the crisp, cheesy breadcrumb topping adds a delightful contrast in texture. This recipe captures the essence of Italian comfort food, making it ideal for gatherings and special occasions. With a smooth, velvety risotto base and a satisfying crunch on top, it’s a dish that embodies both tradition and innovation.

Ingredients (Makes 6 portions)

480 ml (2 cups) homemade or store-bought low-sodium chicken stock
7 g (¼ ounce) unflavored gelatin (optional)
15 ml (1 tablespoon) extra-virgin olive oil
½ medium yellow onion, finely diced (about 120 ml/½ cup)
200 g (1 cup) short-grain Asian rice
120 ml (½ cup) dry white wine
1 pinch saffron
Kosher salt and freshly ground black pepper
15 g (1 tablespoon) chilled unsalted butter
60 g (4 tablespoons) melted unsalted butter
8 g (1 tablespoon) all-purpose flour
30 ml (2 tablespoons) milk
1 large egg, beaten
225 g (½ pound) low-moisture mozzarella, diced
90 g (¾ cup) panko bread crumbs
30 g (2 tablespoons) grated Parmigiano-Reggiano

Nutrition Information (per 100g)

Calories: 220
Fat: 9
Protein: 10
Carbohydrates: 25
Fiber: 1

Directions

Preparing the Stock

1. If using store-bought chicken broth or homemade broth that remains watery when chilled, place stock in a large liquid measuring cup and sprinkle gelatin over the top. Set aside.

Cooking the Rice

2. Heat oil in a pressure cooker or saucepan over medium-high heat until shimmering. Add onion and sauté until softened and translucent, about 3 minutes. Add rice and cook, stirring, until it is evenly coated with oil and lightly toasted, about 3 minutes. Pour in wine and stir until the alcohol evaporates, about 1 minute.

Adding Broth and Saffron

3. Stir in broth and saffron, ensuring rice and onion are fully submerged. Season with salt. If using a pressure cooker, cook at low pressure for 6 minutes, then depressurize. If using stovetop, simmer, stirring frequently, adding broth incrementally until rice is tender and resembles thick porridge. Season with salt and pepper.

Preparing the Béchamel

4. In a small saucepan, melt chilled butter over medium-high heat. Stir in flour to form a paste and cook until the raw flour aroma disappears, 1–2 minutes. Whisk in milk and broth until smooth. Simmer, stirring, until thick enough to coat a spoon, about 3 minutes. Season with salt and pepper, then whisk in the beaten egg.

Combining and Chilling

5. Transfer rice to a large mixing bowl and fold in the béchamel sauce and diced mozzarella. Scrape the mixture into a baking dish, cover with plastic wrap, and refrigerate until ready to bake.

Preparing the Breadcrumb Topping

6. In a mixing bowl, combine panko with melted butter and Parmesan. Season with salt and pepper. Set aside.

Baking

7. Preheat oven to 175°C (350°F). Remove plastic wrap from the rice and spread breadcrumb mixture evenly on top. Bake until golden brown and heated through, about 30 minutes. Serve immediately.

Cookix's Secrets

Advanced Flavor

For extra depth, infuse the broth with bay leaves before using.

Alternative Cooking Method

Try making individual baked risotto muffins in a muffin tin for a fun serving twist.

Baking Dish Choice

A shallow dish ensures even browning of the breadcrumbs.

Bold Flavor Enhancements

Incorporate crispy pancetta or caramelized onions for added richness.

Healthier Version

Use whole-grain rice and replace butter with olive oil for a lighter take.

Rice Selection

Use Arborio or Carnaroli rice for an authentic risotto texture.