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Baked Sage and Saffron Risotto

Martha Stewart
  • 0 minutes
  • Serves 4

INGREDIENTS

6

Sage leaves (about 1 tablespoon)

3

Shallots

2 cups

Chicken stock, homemade or low-sodium

1 cup

Arborio rice

1/8 tsp

Black pepper, freshly ground

1/8 tsp

Saffron

1 tsp

Salt

2 tbsp

Olive oil

1 tbsp

Butter, unsalted

1/2 cup

White wine, dry