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Baked Sage and Saffron Risotto


This baked herb risotto goes well with a stew dinner.

  • Servings: 4

Source: Martha Stewart Living, November 1996


  • 2 tablespoons olive oil
  • 3 shallots, minced
  • 1 cup Arborio rice
  • 1/8 teaspoon saffron
  • 1/2 cup dry white wine
  • 2 cups homemade or low-sodium chicken stock, skimmed of fat
  • 6 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


  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.

Cook's Notes

When risotto is baked rather than cooked on the stove, it does not require constant stirring.

Reviews Add a comment

  • MS112572971
    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!