Saffron Risotto in the Pressure Cooker Recipe

Recipesfull introduces to you: Rice Side Dish Recipes. (Saffron Risotto in the Pressure Cooker Recipe). In Italy, this is known as 'risotto alla Milanese,' 'risotto giallo,' or 'risotto allo zafferano.' Whatever you call it, it is the king of risottos, the simplest yet best known of all. The traditional preparation requires 20 minutes of stirring and cooking, but I managed to learn how to prepare it in the pressure cooker or an Instant Pot®. I swear, you won't notice the difference! I have provided further tips for all your pressure cooker risottos in the notes at the end of the recipe.

Brief

Prep 5 mins

Cook: 10 mins

Additional: 10 mins

Total: 25 mins

Servings: 4

Yield: 4 servings

Saffron Risotto in the Pressure Cooker Recipe

Ingredients

1 pinch saffron

⅓ cup hot water

4 tablespoons butter

divided

1 small shallot

finely chopped

1 ½ cups Arborio rice

¾ cup dry white wine

3 ¼ cups boiling vegetable stock

⅓ cup grated Parmesan cheese

salt and freshly ground black pepper to taste

¼ cup grated Parmesan cheese

or to taste

Del Rio's Mexican Rice

Side Dish

Directions

Step 1

Soak saffron threads in hot water in a bowl.

Step 2

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 3

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.

Step 4

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.

Nutritional Information

Saffron Risotto in the Pressure Cooker Recipe

Servings Per Recipe:4

Calories: 523.3

% Daily Value *

Protein: 11.3g 23%

Carbohydrates: 75.2g 24%

Dietary Fiber: 1.8g 7%

Sugars: 3.2g

Fat: 15.3g 24%

Saturated Fat: 9.3g 47%

Cholesterol: 40.8mg 14%

Vitamin A Iu: 1279.7IU 26%

Niacin Equivalents: 1.1mg 8%

Vitamin C: 0.6mg 1%

Folate: 4mcg 1%

Calcium: 156mg 16%

Iron: 1.3mg 7%

Magnesium: 11.3mg 4%

Potassium: 72.5mg 2%

Sodium: 676.6mg 27%

Calories From Fat: 137.5

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.