Saffron Crocus from "Phytographie Medicale" by Joseph Roques, Published in 1821
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Martha Stewart's Baked Sage and
Saffron Risotto

 

 

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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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