Risotto Baked with Sage and Saffron

Recipe by sugarpea
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READY IN: 45mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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