Baked Sage and Saffron Risotto

Martha Stewart Recipe
Baked Sage and Saffron Risotto
Baked Sage and Saffron Risotto

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

Ingredients

  • 2

    tbsp olive oil

  • 3

    shallots, minced

  • 1

    cup Arborio rice

  • 1/8

    tsp crumbled saffron threads

  • 1/2

    cup dry white wine

  • 2

    cups homemade chicken stock, or canned low-sodium chicken broth, skimmed of fat

  • 4

    leaves fresh sage (about 1 tbsp) coarsely chopped, plus more for garnish

  • 1

    tsp salt

  • 1/8

    tsp freshly ground black pepper

  • 1

    tbsp unsalted butter, cut into small pieces

Directions

1. Heat oven to 450. In a medium ovenproof saucepan, heat oil over medium heat. Add shallots; cook, stirring until shallots are translucent, 2 to 3 minutes. Add rice, and stir until grains are shiny and well coated with oil, about 2 minutes more. Add saffron and wine, and continue cooking and stirring until liquid is absorbed, 3 to 5 minutes. 2. Add stock, sage, salt, and pepper. Cover saucepan; transfer to oven. Bake until all of the stock is absorbed and rice is tender, about 25 minutes. 3. Remove the cover from saucepan. Dot the top of the rice with butter, arrange sage over the rice, and bake until butter is melted, about 5 minutes more. Serve immediately.

Keyingredient.com uses 'cookies' to give you the best, most relevant experience. Using this website means you're ok with this. You can change which cookies are set at any time and find out more about them by following this link.

Please describe your issue: