Saffron Baked Risotto

Saffron Butternut Baked Risotto

Process

1. Prep
   1. Grind the saffron and soak in one-third of the risotto stock for 20 minutes.
   2. Mix the gelatin with the rest of the risotto stock, leave for 20 minutes.
   3. Boil the butternut squash for 15-20 minutes until starting to become tender.
   4. Fry the mushrooms until the moisture comes out.
2. Risotto
   1. Fry the onion in the oil for approx 3 minutes
   2. Add the rice, cook until toasted but not browned - approx 3 minutes.
   3. Add the wine and the mushrooms, cook until almost evaporated - approx 1 minute.
   4. Stir in the butternut and 200ml of the saffron mix, season with salt.
   5. When liquid almost evaporated add another 200ml stock; repeat until all the stock is used and the rice is cooked.
   6. Season with salt and pepper
3. Bechamel
   1. Melt the butter over a medium heat.
   2. Stir in the flour, whisking constantly until it's no longer raw - 1-2 minutes.
   3. Whisk in the milk and veg stock.
   4. Simmer until thick enough to coat the back of a spoon.
   5. Remove from heat and season with salt and pepper.
   6. Leave for 10 minutes, then whisk in the egg.
4. Topping
   1. Melt the butter in a saucepan.
   2. Combine with all of the other topping ingredients in a bowl.
5. Combining & Assembly
   1. Combine the risotto with the bechamel, then fold in the mozzarella.
   2. Spread in a large pyrex dish.
   3. Top with the topping!
   4. Bake at 175C for 25-30 minutes.