Baked Sage-and-Saffron Risotto
When risotto is baked rather than cooked on the stove, it does not require constant stirring.
- 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
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.
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.
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.