Saffron Crocus from "Phytographie Medicale" by Joseph Roques, Published in 1821
Saffron Crocus from
"Phytographie Medicale" by
Joseph Roques, Published
in 1821
Giclee Print

Hoquart, L.f.j.
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La Belle Cuisine - More Side Dish Recipes

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Martha Stewart's Baked Sage and
Saffron Risotto
Taste the international flavors of

 "I feel a recipe is only a theme, which an intelligent cook can play
each time with a variation."
~ Madame Benoit

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Saffron Close
Saffron Close
Photographic Print

Katano, Nicole
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La Belle Cuisine


Baked Sage and Saffron Risotto
Martha Stewart

Serves 4

"When risotto is baked rather than cooked on the
stove, it does not require constant stirring."

2 tablespoons olive oil
3 shallots, minced
1 cup Arborio rice
1/8 teaspoons crumbled saffron threads
1/2 cup dry white wine
2 cups homemade chicken stock,
or canned low-sodium chicken
broth, skimmed of fat
4 leaves fresh sage (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

1. Heat oven to 450 degrees F. In a medium ovenproof saucepan, heat oil over medium heat. Add shallots; cook, stirring until shallots are trans-
lucent, 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.
2. 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
3. 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.

Featured Archive Recipes:
Risotto 101
Risotto Porcini Casserole
Stilton Risotto with Winter Squash,
Sage and Walnuts


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