Risotto Baked With Sage And Saffron

10 ingredients
3 steps

Ingredients

  • 2 tablespoons olive oil
  • 3 shallots, minced
  • 1 cup arborio rice
  • 1/8 teaspoon crunbled saffron thread
  • 1/2 cup dry white wine
  • 2 cups chicken stock
  • 1 tablespoon chopped fresh sage, plus more for garnish
  • 1 teaspoon salt
  • 1/8 teaspoon fresh ground black pepper
  • 1 tablespoon unsalted butter, cut in pieces

Directions

  1. 1
    Preheat oven to 450°; in a medium saucepan saute shallots in oil until soft, 2-3 minutes; add rice and stir until coated with oil, 2 minutes.
  2. 2
    Stir in saffron and wine and cook, stirring, until liquid is absorbed, 3-5 minutes; add the stock, sage, salt and pepper: cover and bake 25 minutes or until all the stock is absorbed.
  3. 3
    Dot the top of the rice with the butter, arrange sage garnish and return to the oven; bake 5 minutes, until butter is melted; serve hot.

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