Saffron Risotto “Pie” with Herb Sauce

Chop the onion and brown it in a saucepan in 3 tablespoons of olive oil. Add the rice and brown it over high heat, then moisten with 1/2 cup of wine. Dilute the saffron packets into hot broth. Once the wine has evaporated in the pan, start ladling in the saffron broth to the rice.

Continue cooking this way, gradually adding in more broth. Turn off heat when the risotto is al dente and fairly dry. Mix in the Parmigiano cheese, a pinch of salt, and the egg. Set aside. Clean and slice the leek and brown it in 2 tablespoons of olive oil; turn off heat after 2 minutes, then add salt. Dice the prosciutto. Slice the mozzarella. Generously butter a round bundt pan (10-inch diameter) that is fairly deep, with wide grooves, and has a well in the center. Arrange the asparagus tips in the grooves, alternating every other one.

Pour about half the saffron risotto into the pan, shaping a sort of well all around into which you can stuff the stewed leeks, diced prosciutto, and mozzarella slices. Cover with the remaining risotto, smoothing it out well. Preheat the oven to 400°F. Place the bundt pan in another larger pan to create a bain marie, then bake for about 40 minutes. Meanwhile, prepare the herb sauce: Mix the butter with the flour, then dilute this mixture with hot milk, slowly pouring it in. Transfer the sauce to medium heat, add 1/4 cup of cream, and simmer for 4-5 minutes, stirring constantly. Finally, season with salt, pepper, grated nutmeg, and a generous sprinkling of the chopped herbs. Remove the risotto from the oven and demold onto a plate. Serve with the warm herb sauce in the center, or on the side.