Risotto Baked with Sage and Saffron
Transform your weeknight dinner routine with this luxurious Risotto Baked with Sage and Saffron, a dish that combines creamy decadence with the aromatic warmth of fresh herbs and spices. Featuring tender Arborio rice infused with the golden hue and floral notes of saffron, this oven-baked risotto eliminates constant stirring while delivering restaurant-quality results. A base of sautéed onion and garlic, enriched with dry white wine, provides a deep, savory foundation, while fresh sage and a zesty hint of lemon zest brighten each bite. Topped with a generous sprinkle of Parmesan cheese, this elegant yet approachable recipe is perfect for impressing guests or savoring on a cozy evening. Ready in under an hour, this risotto highlights bold flavors and simple techniques, making it a must-try for fans of Italian cuisine.
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Recipe Information
Ingredients
- 1.5 cups Arborio rice
- 4 cups Chicken or vegetable stock
- 0.5 cups Dry white wine
- 0.25 teaspoons Saffron threads
- 3 tablespoons Unsalted butter
- 2 tablespoons Olive oil
- 1 medium Yellow onion, finely chopped
- 3 Garlic cloves, minced
- 1 tablespoon Fresh sage leaves, chopped
- 0.75 cups Grated Parmesan cheese
- 0.5 teaspoons Salt
- 0.25 teaspoons Black pepper, freshly ground
- 1 teaspoon Lemon zest
- 6 Fresh sage leaves (for garnish)
Instructions
Preheat your oven to 375°F (190°C).
In a small bowl, combine the saffron threads with 2 tablespoons of warm chicken or vegetable stock. Let it steep for 5 minutes to release the flavor and color.
Heat the stock in a medium saucepan over low heat and keep it warm while preparing the risotto.
In a large ovenproof skillet or Dutch oven, heat the olive oil and 2 tablespoons of butter over medium heat.
Add the finely chopped onion and cook for 3-4 minutes until translucent.
Stir in the minced garlic and cook for another 30 seconds until fragrant.
Add the Arborio rice to the skillet and stir to coat the grains in the oil and butter. Cook for 2 minutes, allowing the rice to lightly toast.
Pour in the white wine and cook for 1-2 minutes, stirring constantly, until most of the liquid has evaporated.
Stir in the saffron-infused stock, along with the remaining stock and chopped sage. Add salt and pepper, adjusting to taste.
Bring the mixture to a gentle simmer, then transfer the ovenproof skillet or Dutch oven to the preheated oven.
Bake the risotto uncovered for 25-30 minutes, stirring once halfway through the cooking time, until the rice is tender and creamy but not mushy.
Once baked, remove the skillet from the oven and stir in the grated Parmesan cheese, remaining 1 tablespoon of butter, and lemon zest for brightness.
Taste and adjust seasoning with additional salt and pepper, if needed.
Garnish with fresh sage leaves before serving warm.
Nutrition Facts
Calories |
1425 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 85.8 g | 110% | |
| Saturated Fat | 38.1 g | 190% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 153 mg | 51% | |
| Sodium | 5662 mg | 246% | |
| Total Carbohydrate | 110.8 g | 40% | |
| Dietary Fiber | 6.8 g | 24% | |
| Total Sugars | 8.1 g | ||
| Protein | 40.2 g | 80% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 845 mg | 65% | |
| Iron | 3.4 mg | 19% | |
| Potassium | 651 mg | 14% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
