Risotto Baked With Sage And Saffron

• 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

1. Preheat oven to 450u0b0; 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.

olive oil, shallots, arborio rice, crunbled saffron thread, white wine, chicken stock, fresh sage, salt, fresh ground black pepper, unsalted butter

Taken from www.food.com/recipe/risotto-baked-with-sage-and-saffron-75292 (may not work)