RISOTTO BAKED WITH SAGE AND SAFFRON
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
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.
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Maya Lagxa
[email protected]This risotto is so flavorful and delicious. I can't wait to make it again.
Chandio Kashif
[email protected]I love the creamy texture of this risotto. It's the perfect comfort food.
April Bell
[email protected]This risotto is a bit time-consuming to make, but it's worth it. It's a delicious and impressive dish that's perfect for a special occasion.
Daina Polovineo
[email protected]I'm not sure if I did something wrong, but my risotto turned out a bit bland. I think I might have added too much salt. I'll have to try it again.
Yvonne Michelle Autry
[email protected]This risotto is a bit pricey to make, but it's worth it for a special occasion. I would definitely make it again for a dinner party.
Raju Bapari
[email protected]I froze some of the leftover risotto and it reheated beautifully. It's a great way to have a delicious meal on hand for busy weeknights.
David Ebuka
[email protected]This risotto is a great make-ahead meal. I made it the night before and reheated it the next day. It was just as good as when I first made it.
Mubin Husen
[email protected]I served the risotto with a side of roasted vegetables. It was a perfect meal.
ihtesham ihtesham
[email protected]I added some grilled shrimp to the risotto, and it was amazing. The shrimp added a nice protein boost and a delicious flavor.
Faheem abro
[email protected]I didn't have any saffron on hand, so I used turmeric instead. The risotto still turned out great. I couldn't tell the difference.
Sheraz Qasim
[email protected]I'm not a fan of sage, so I omitted it from the recipe. The risotto was still delicious, but I think it would have been even better with the sage. I'll have to try it again with the sage next time.
jonna Mulindwa
[email protected]I followed the recipe exactly, but my risotto turned out too soupy. I'm not sure what I did wrong. Maybe I added too much liquid. I'll have to try it again.
Md Shahadat Hossen Sagor
[email protected]This risotto was a bit time-consuming to make, but it was worth it. The flavors were amazing, and the texture was perfect. I would definitely make this again for a special occasion.
Megersa Abduselam
[email protected]I love the combination of sage and saffron in this risotto. It's so flavorful and comforting. I also appreciate that the recipe is relatively easy to make. I've made it several times now, and it's always a hit with my family and friends.
Alvir Rahman
[email protected]This risotto was easy to make and turned out perfect. The instructions were clear and concise, and the ingredients were easy to find. I would definitely recommend this recipe to anyone looking for a delicious and easy risotto dish.
Muhammad Ahtisham
[email protected]I'm not usually a fan of risotto, but this recipe changed my mind. The addition of the sage and saffron gave it a really unique and flavorful twist. I'll definitely be making this again.
Md Farman
[email protected]This risotto was absolutely delicious! The flavors of the sage and saffron were perfectly balanced, and the texture was creamy and rich. I will definitely be making this again.