Save this Martha StewartSee original recipe on www.marthastewart.com

Baked Sage-and-Saffron Risotto

advertise
Baked Sage-and-Saffron Risotto

Ingredients

  • 2 tablespoons olive oil
  • 3 shallots, minced
  • 1 cup arborio rice
  • 1/8 teaspoon crumbled saffron threads
  • 1/2 cup dry white wine
  • 2 cups homemade or low-sodium chicken stock, skimmed of fat
  • 4 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
advertise

Social Stats

0Rating
0-5
64Pinterest
Pins
2Facebook
Shares
Couldn't resolve host 'urls.api.twitter.com'