Baked Sage and Saffron Risotto

By Cookie67

Martha Stewart Recipe

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

Details

Servings 4

Preparation

Step 1

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.