Prep 15 mins
Cook 30 mins
This is a mild, smooth and creamy rice dish that works nicely as a foil for spicy entrees. Terrific comfort food. Because the risotto is baked, you don't have to stand and stir it for twenty-five minutes. Love the sage in this.
- 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
- 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.
- 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.
- 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.
I did have to make a change because there were no shallots at the grocery store. Instead, I carmelized an onion and threw that it. I will be making this fairly often. it was very yummy and very easy and quick.
We would give this 100 stars if we could!I have never had Risotto before.And this turned out perfect,and the flavor was fantastic! I didn`t use saffron,used tumeric, next time I`ll try to find saffron!Awesome,thanks.