Risotto Baked With Sage And Saffron - cooking recipe

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

Preparation

Preheat oven to 450\u00b0; 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.