Risotto Baked With Sage And Saffron
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.
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.
Ingredients
olive oil, shallots, arborio rice, saffron thread, dry white wine, chicken stock, fresh sage, salt, fresh ground black pepper, unsalted butter