Best 2 Baked Sage And Saffron Risotto Recipes

Baked sage and saffron risotto is a delectable and comforting dish that combines the earthy flavors of sage with the vibrant aroma of saffron. This classic Italian dish is perfect for a special occasion or a cozy night in. The combination of creamy risotto, savory sage, and the subtle sweetness of saffron creates a harmonious and unforgettable culinary experience. Whether you are a seasoned cook or a beginner in the kitchen, this article will guide you through the steps of creating a perfectly balanced and flavorful baked sage and saffron risotto.

Here are our top 2 tried and tested recipes!

BAKED SAGE AND SAFFRON RISOTTO

Baked Sage and Saffron Risotto image

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

Ingredients

2 tablespoons olive oil
3 shallots, minced
1 cup Arborio rice
1/8 teaspoon saffron
1/2 cup dry white wine
2 cups homemade or low-sodium chicken stock, skimmed of fat
6 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

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.

RISOTTO BAKED WITH SAGE AND SAFFRON

Risotto Baked with Sage and Saffron image

This is a mild, smooth and creamy rice dish that works nicely as a foil for spicy entrees. Terrific comfort food. Because the risotto is baked, you don't have to stand and stir it for twenty-five minutes. Love the sage in this.

Provided by sugarpea

Categories Short Grain Rice

Time 45m

Yield 4 serving(s)

Number Of Ingredients 10

Ingredients

2 tablespoons olive oil
3 shallots, minced
1 cup arborio rice
1/8 teaspoon crunbled saffron thread
1/2 cup dry white wine
2 cups chicken stock
1 tablespoon chopped fresh sage, plus more for garnish
1 teaspoon salt
1/8 teaspoon fresh ground black pepper
1 tablespoon unsalted butter, cut in pieces

Steps:

Preheat oven to 450°; in a medium saucepan saute shallots in oil until soft, 2-3 minutes; add rice and stir until coated with oil, 2 minutes.
Stir in saffron and wine and cook, stirring, until liquid is absorbed, 3-5 minutes; add the stock, sage, salt and pepper: cover and bake 25 minutes or until all the stock is absorbed.
Dot the top of the rice with the butter, arrange sage garnish and return to the oven; bake 5 minutes, until butter is melted; serve hot.

Tips:

Mise en Place: Before you start cooking, make sure you have all of your ingredients and equipment ready to go. This will help you stay organized and avoid any scrambling.
Use Arborio Rice: Arborio rice is a short-grain rice that is specifically designed for risotto. It has a high starch content, which helps to create a creamy and flavorful dish.
Toast the Rice: Toasting the rice before cooking it helps to bring out its flavor and prevent it from sticking together.
Use a Good Stock: The stock you use will have a big impact on the flavor of your risotto. Use a high-quality chicken, vegetable, or seafood stock.
Cook the Risotto Slowly: Risotto is a dish that takes time to cook. Be patient and cook it slowly over medium heat, stirring frequently.
Add Liquid Gradually: Don't add all of the stock to the rice at once. Add it in small increments, stirring constantly, until the rice is cooked through.
Stir Constantly: Stirring the risotto constantly helps to prevent it from sticking to the pot and also helps to create a creamy texture.
Finish with Butter and Parmesan: Once the risotto is cooked, stir in some butter and Parmesan cheese. This will add richness and flavor to the dish.
Let the Risotto Rest: Before serving, let the risotto rest for a few minutes. This will help it to thicken and develop its flavor.

Conclusion:

Baked sage and saffron risotto is a delicious and flavorful dish that is perfect for a special occasion or a weeknight meal. It is easy to make and can be customized to your liking. With a few simple tips, you can make a perfect risotto that will impress your friends and family.