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
-
1Preheat 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.
-
2Stir 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.
-
3Dot 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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Minotaur bio - Huile d'Olive Vierge Extra
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