Risotto Baked with Sage and Saffron

Submitted by sugarpea

"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."

 

• Ready In: 45mins
• Ingredients: 10
• Serves: 4

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. 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. 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. 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.

Reviews

[Maiya]

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.

 

[lin18760]

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.