Risotto Baked with Sage and Saffron |
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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 4 |
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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. 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 |
Directions:
1. 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.
2. 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.
3. 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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