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Saffron Crocus from
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Hoquart, L.f.j.
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Martha
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Saffron Risotto
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La Belle Cuisine
Baked Sage and Saffron Risotto
Martha Stewart
Serves 4
"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 teaspoons crumbled saffron threads
1/2 cup dry white wine
2 cups homemade
chicken stock,
or canned low-sodium
chicken
broth, skimmed of fat
4 leaves fresh sage (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 F. In a medium ovenproof saucepan, heat oil over
medium heat. Add shallots; cook, stirring until shallots are trans-
lucent, 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.
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