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Baked Sage-and-Saffron Risotto

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

  • servings: 4




  • 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


  1. Step 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. Step 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. Step 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.

Comfort Food



Reviews (2)

  • 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!