Saffron Risotto in the Pressure Cooker Recipe

Ingredients

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

Directions

Step 1: Soak saffron threads in hot water in a small bowl.

Step 2: Melt 2 tablespoons of butter in a pressure cooker over low heat. Add the chopped shallot and cook, stirring frequently, until soft (about 3 minutes).

Step 3: Add Arborio rice to the pressure cooker and stir for a few minutes until the rice has absorbed the butter and is lightly toasted (about 3 minutes).

Step 4: Pour in the dry white wine and cook for about 1 minute, allowing the alcohol to cook off.

Step 5: Add the boiling vegetable stock to the rice all at once, stirring to combine.

Step 6: Secure the lid on the pressure cooker and place the pressure regulator over the vent, following the manufacturers instructions. Increase heat to high and cook until steam escapes steadily with a whistling sound.

Step 7: Once the whistling sound is heard, reduce the heat to low and cook for exactly 4 minutes.

Step 8: After 4 minutes, remove the pressure cooker from the heat and carefully release the pressure using the quick-release method according to the manufacturers instructions. This should take about 5 minutes.

Step 9: Once the pressure has fully released, carefully open the pressure cooker and stir the risotto.

Step 10: Stir in the saffron, remaining 1 tablespoons butter, grated Parmesan cheese, salt, and freshly ground black pepper.

Step 11: Let the risotto rest for 3 minutes. This allows the rice to expand, soak up the stock, and absorb all the flavors.

Step 12: Serve the risotto in warmed bowls, topped with extra grated Parmesan cheese to taste.

Cook's Notes

You can cook any variety of risotto in a pressure cooker. If adding other ingredients such as mushrooms, pancetta, or seafood, cook them separately and add them to the rice at the end. For ingredients that need a longer cooking time, such as fresh artichokes, start by cooking them in the pressure cooker before adding the rice and finishing together. If you're using an Instant Pot, prepare the ingredients in Saute mode first.

Here are three essential tips for cooking risotto in a pressure cooker:

• The amount of stock should be slightly more than double the amount of rice (about 20% more than double). For a creamier risotto, use more stock.
• The cooking time is precisely 4 minutes after the whistling begins. Do not cook it longer or shorter. The rice will seem undercooked when you open the cooker, but it will soften during the resting period.
• Do not skip the resting time! Its crucial for the rice to relax, release starch, and achieve the creamy texture typical of risotto.

Nutrition Facts (per serving)

Calories	523
Total Fat	15g (20% DV)
Saturated Fat	9g (47% DV)
Cholesterol	41mg (14% DV)
Sodium	677mg (29% DV)
Total Carbohydrate	75g (27% DV)
Dietary Fiber	2g (6% DV)
Total Sugars	3g
Protein	11g (23% DV)
Vitamin C	1mg (1% DV)
Calcium	156mg (12% DV)
Iron	1mg (7% DV)
Potassium	73mg (2% DV)

Note: Nutrient information is based on available data and may vary depending on the specific ingredients used. If you are following a medically restricted diet, consult with a healthcare professional before preparing this recipe.