BAKED SAGE AND SAFFRON RISOTTO
This baked herb risotto goes well with a stew dinner.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains Rice Recipes
Number Of Ingredients 10
Steps:
- 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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Khanya Nqavane
[email protected]I really enjoyed this risotto! The sage and saffron gave it a unique and flavorful twist.
Hamidi Dviral
[email protected]This risotto was a bit too rich for my taste. I think I would have liked it more if it had been made with less butter and cream.
Sufyan dawar
[email protected]I'm not sure what went wrong, but my risotto turned out really mushy. I think I might have added too much liquid.
Solomon Moloi
[email protected]Overall, I thought this risotto was pretty good. It was easy to make and the flavors were nice. I would definitely make it again.
Salin Magar
[email protected]This risotto was good, but I've had better. I think I would have liked it more if the sage flavor was a bit stronger.
saved by the bell beyond
[email protected]I found this recipe to be a bit too complicated for my liking. I think I'll stick to my old risotto recipe.
Valmishy Muhawas
[email protected]I was disappointed with this recipe. The risotto was bland and the sage and saffron flavors were barely noticeable.
Karmesh Shrestha
[email protected]This recipe was a bit more time-consuming than I expected, but it was worth it. The risotto was delicious and I would definitely make it again for a special occasion.
Heroherohero uwu
[email protected]I made this risotto for my family and they loved it! It was a big hit, and I will definitely be making it again.
Ivan Ivan
[email protected]I followed the recipe exactly and the risotto came out perfect. It was creamy and flavorful, and the sage and saffron gave it a really nice touch.
Betty Lonv
[email protected]This risotto was really easy to make and turned out great! I will definitely be making it again.
Adesanya Dorcas
[email protected]I was a little hesitant to try this recipe because I'm not a big fan of sage, but I'm so glad I did! The sage flavor was subtle and perfectly balanced by the saffron.
Ankita Singha
[email protected]This is my new favorite risotto recipe. The sage and saffron give it a unique and flavorful twist.
Draco Drake
[email protected]I've never been a fan of risotto before, but this recipe changed my mind. It was so easy to make and absolutely delicious.
Tino Mbaso
[email protected]This risotto was an absolute delight! The flavors of sage and saffron perfectly complemented each other, and the texture was perfectly creamy.