Saffron Risotto

• 2 tablespoons olive oil 30 mL
• 4 tablespoons butter 60 ml (55 g) (2 oz
• 1 onion chopped, medium
• 1½ teaspoons saffron threads
• 3 cups arborio rice or Carnaroli or Vialone Nano rice, 750 ml (600 g) (21 oz
• ½ cup white wine or extra stock or water, 120 ml
• About 4 cups 1 litre beef stock (depending on cooking time)
• ½ cup Parmigiano Reggiano cheese 120 ml (55 g) (2 oz), finely grated

Spinach

• 7 oz spinach 200 g, wilted, chopped
• 1 garlic clove
• 2½ teaspoons butter
• salt to taste

To Assemble

• Above Saffron Risotto
• 250 ml béchamel sauce 1 cup, as per my tutorial
• Above Spinach
• 2-1/3 oz mozzarella cheese 65 g, diced
• egg white
• breadcrumbs
• flour
• vegetable oil for frying