Baked Sage And Saffron Risotto Recipes

RISOTTO BAKED WITH SAGE AND SAFFRON

Risotto Baked with Sage and Saffron image

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.

Provided by sugarpea

Categories Short Grain Rice

Time 45m

Yield 4 serving(s)

Number Of Ingredients 10

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

Steps:

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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