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.
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