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Saffron Risotto in the Pressure Cooker
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Prep Time:
5 minutes
Cook Time:
10 minutes
Total Time:
25 minutes
Make quick and royal saffron risotto in a pressure cooker, a classic Italian favorite also known as 'risotto alla Milanese'.
Ingredients:
  • 1 pinch saffron
  • 0.33333334326744 cup hot water
  • 4 tablespoons butter, divided
  • 1 small shallot, finely chopped
  • 1.5 cups Arborio rice
  • 0.75 cup dry white wine
  • 3.25 cups boiling vegetable stock
  • 0.33333334326744 cup grated Parmesan cheese
  • salt and freshly ground black pepper to taste
  • 0.25 cup grated Parmesan cheese, or to taste
Instructions:
  • Infuse saffron threads in hot water in a bowl.
  • Melt butter in a pressure cooker over low heat. Sauté shallot until soft. Add rice and toast. Pour in wine and let alcohol cook off. Add boiling stock, stir, and close cooker securely. Increase heat until steam escapes with a whistling sound. Cook on low heat for 4 minutes.
  • Take the pot off the heat and carefully release pressure following the quick-release method as instructed by the manufacturer, which should take about 5 minutes. Once the pressure is fully released, open the pot carefully and stir the contents well. Add saffron, remaining 1 1/2 tablespoons of butter, Parmesan cheese, salt, and pepper, and stir everything together.
  • Allow the risotto to rest for 3 minutes to expand, soak up the stock, and absorb flavor. Serve in warmed bowls and top with extra grated Parmesan cheese.

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