Saffron Risotto in the Pressure Cooker

Saffron risotto is a classic Italian dish also known as 'risotto alla Milanese' and is considered by many to be the king of risottos. Making it in the pressure cooker cuts down cooking time.

• Preparation Time: 5 mins
• Cooking Time: 10 mins
• Total Time: 15 mins
• Calories: 523 Calories

Ingredients

• 4 tablespoons butter, divided
• salt and freshly ground black pepper to taste
• 1 pinch saffron
• 1 small shallot, finely chopped
• 0.75 cup dry white wine
• 0.33333334326744 cup grated Parmesan cheese
• 0.25 cup grated Parmesan cheese, or to taste
• 1.5 cups Arborio rice
• 0.33333334326744 cup hot water
• 3.25 cups boiling vegetable stock

Recipe Instructions

Step 1

Soak saffron threads in hot water in a bowl.

Step 2

Let risotto rest for 3 minutes in order to expand, soak up the stock, and absorb flavor. Serve in warmed bowls with extra grated Parmesan cheese.

Step 3

Melt 2 1/2 tablespoons butter in a pressure cooker over low heat. Cook and stir shallot until soft, about 3 minutes. Add rice; cook and stir for a few minutes until rice has absorbed butter and is toasted, about 3 minutes. Pour in wine and allow alcohol to cook off, about 1 minute. Add boiling stock all at once and stir. Close cooker securely and place pressure regulator over vent according to manufacturer's instructions. Increase heat to high. Heat until steam escapes in a steady flow and makes a whistling sound. Reduce heat to low and cook for 4 minutes.

Step 4

Remove cooker from heat and release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Carefully open once pressure is completely released and stir well. Stir in saffron, remaining 1 1/2 tablespoon butter, Parmesan cheese, salt, and pepper.