Baked Saffron Risotto with Mozzarella and Crispy Topping

2 cups homemade or store-bought low-sodium chicken stock

1 packets (¼ ounce) unflavored gelatin (only if using store-bought chicken broth or homemade broth that remains watery when chilled; see note)

1 tablespoon extra-virgin olive oil

½ medium yellow onion, finely diced (about ½ cup)

1 cup short-grain Asian rice (see note)

½ cup dry white wine

1 pinch saffron

Kosher salt and freshly ground black pepper

1 tablespoon chilled unsalted butter plus 4 tablespoons melted unsalted butter, divided

1 tablespoon all-purpose flour

2 tablespoons milk

1 large egg, beaten

½ pound low-moisture mozzarella, diced

¾ cup panko bread crumbs

2 tablespoons grated Parmigiano-Reggiano

Directions at seriouseats.com

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