Instant Pot® Risotto alla Milanese

This recipe dates back to the 1500s and originates in Milan. Typically there are very few ingredients in this dish, resulting in a risotto that is deep yellow with a delicate flavor. I've changed the ingredients to suit modern cooks; originally beef marrow was used, something that is difficult to find. This recipe makes six, very large servings. It does not reheat well.

• Preparation Time: 5 mins
• Cooking Time: 30 mins
• Total Time: 35 mins
• Calories: 301 Calories

Ingredients

• 2 tablespoons olive oil
• 1 cup finely diced onion
• 1 tablespoon butter (Optional)
• ¼ cup dry white wine
• 3 cups low-sodium chicken broth
• 1 ½ cups Arborio rice
• 2 pinches saffron
• 3 tablespoons freshly grated Parmesan cheese, plus more for serving

Recipe Instructions

Step 1

Select high pressure according to manufacturer's instructions; set timer for 6 minutes. Allow 10 to 15 minutes for pressure to build.

Step 2

Heat chicken broth in a sauce pan over low heat. Add saffron threads and simmer without boiling.

Step 3

Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add oil and allow to get hot. Stir in onion and cook until soft and translucent, 3 to 4 minutes. Stir in rice and saute, stirring frequently, for 2 minutes. Deglaze with white wine and allow to reduce by half. Pour hot broth and saffron mixture into the Instant Pot® and stir to combine. Close and lock the lid.

Step 4

Release pressure carefully using the quick-release method in short bursts according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Stir in Parmesan cheese and butter and allow to sit for 3 minutes before serving. Top each serving with additional Parmesan cheese, if desired.