Recipe:
12 c chicken stock
Pinch saffron
1 1/2 tsp turmeric
4 tbs olive oil
2 tbs butter
1 yellow onion (diced)
4 c arborio rice
2 c pecorino (grated)
Non stick spray
1 1/2 c diced ham
1 1/2 c peas
3 c mozzarella and provolone (shredded)
1 c breadcrumbs
Salt to taste.
Bring stock to a simmer with the saffron and turmeric. In a separate pan heat 2 tbs oil with the butter and sauté the yellow onion over medium heat until soft and translucent. Add the rice and and continue to cook until slightly toasted. Add a couple of ladles of stock to rice and stir until most of the liquid has been absorbed then add more stock and continue this process until rice is al dente. Turn off heat and stir in the pecorino and adjust salt. Let the risotto sit and cool off for about 20 minutes. Spray a 10x15 in pan with the nonstick spray and scoop in half of the risotto into the pan. Press the risotto down until it’s is evenly spread across the bottom of the pan then top with the ham, peas, and mozzarella and provolone blend. Cover with the remaining risotto then top with breadcrumbs drizzle with remaining olive oil and sprinkle with about 2 tsp salt. Bake at 425 for 1 hour. Remove from oven and rest for 15-20 minutes before serving.