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Baked Sage-and-Saffron Risotto

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    When risotto is baked rather than cooked on the stove, it does not require constant stirring.
    Comfort Food
    • Yield Serves 4
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    Ingredients

    • 2 tablespoons olive oil
    • 3 shallots, minced
    • 1 cup Arborio rice
    • 1/8 teaspoon crumbled saffron threads
    • 1/2 cup dry white wine
    • 2 cups homemade or low-sodium chicken stock, skimmed of fat
    • 4 sage leaves (about 1 tablespoon), coarsely chopped, plus more for garnish
    • 1 teaspoon salt
    • 1/8 teaspoon freshly ground black pepper
    • 1 tablespoon unsalted butter, cut into small pieces

    Directions

    1. Heat oven to 450 degrees. 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.

    Recipe Reviews

    • dewberrythebaker
      25 Jun, 2008

      I think this is a 90's recipe (from Living)...its great...nice flavor and easy to make. Good to serve for a brunch!

    • silverfilings
      25 May, 2008

      There is a different consistency (lighter and fluffier) when risotto is baked but it is still yummy and so easy to make!

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