Risotto Baked With Sage And Saffron Recipes

SAFFRON RISOTTO

Saffron risotto image

A beautiful bright and easy risotto with an egg yolk added at the end to give a lovely silky richness - perfect for lunchtime entertaining

Provided by Rosie Birkett

Time 40m

Number Of Ingredients 10

Ingredients

1.2 litres/2 pints chicken stock
2 tbsp butter
1 tbsp olive oil
1 onion , very finely chopped
350g arborio risotto rice
125ml Fino sherry or dry white wine
½ tsp saffron
50g parmesan , or vegetarian alternative, grated
1 egg yolk
rocket salad, to serve (optional)

Steps:

Heat the stock in a pan over a very low heat - have a ladle at the ready. Melt the butter and olive oil in a high-sided, non-stick frying pan. Add the onion and a large pinch of salt, then cook, stirring, for 5 mins until softened and fragrant but not colouring. Tip in the rice and coat in the oil and butter, cooking for a few mins until beginning to toast. Pour in the wine and cook, stirring, until it's absorbed. Add the saffron and begin to add the stock, a ladle at a time, stirring continually. Add more stock as it's absorbed. After 25-30 mins, all the stock should be absorbed and the rice should be creamy and al dente.
Add the Parmesan and stir until melted. Turn off the heat and stir in the egg yolk. Season and serve with a peppery rocket salad, if you like.

Nutrition Facts : Calories 548 calories, Fat 15 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 75 grams carbohydrates, Sugar 3 grams sugar, Fiber 3 grams fiber, Protein 21 grams protein, Sodium 1.1 milligram of sodium

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.

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