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Risotto Baked with Sage and Saffron

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“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.”
READY IN:
45mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. 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.
  2. 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.
  3. 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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