Risotto con Zafferano e Pancetta in Pentola a Pressione (Saffron and Pancetta Risotto)

Rice Side Dish - Side Dish

Fragrant, flavorful saffron is the perfect ingredient for a simple, yet tasty risotto. You can prepare this recipe in no time using a pressure cooker, or choose to make it the traditional way in a regular pot.

Risotto con Zafferano e Pancetta in Pentola a Pressione Saffron and Pancetta Risotto

Brief

Prep 15 mins

Cook: 16 mins

Additional: 2 mins

Total: 33 mins

Servings: 4

Yield: 4 servings

Risotto con Zafferano e Pancetta in Pentola a Pressione (Saffron and Pancetta Risotto)

Ingredients

2 ¾ cups vegetable broth

3 ½ tablespoons hot water

1 pinch saffron threads

2 tablespoons extra-virgin olive oil

½ onion

thinly sliced

10 ½ ounces Arborio rice

½ cup white wine

½ cup grated Parmesan cheese

2 tablespoons grated Parmesan cheese

1 ¾ ounces pancetta

cubed

2 tablespoons butter

Maria's Mexican Rice

Side Dish

Directions

Step 1

Pour vegetable stock into a saucepan over low heat. Cover and keep warm.

Step 2

Combine hot water and saffron threads in a small bowl.

Step 3

Heat 2 tablespoons oil in a stovetop pressure cooker. Cook and stir onion until softened 3 to 5 minutes. Add Arborio rice; cook and stir until toasted and coated with oil 2 to 3 minutes. Increase heat and pour in wine; simmer until alcohol has evaporated and rice has absorbed wine about 2 minutes.

Step 4

Stir vegetable stock and saffron mixture into the pressure cooker. Seal according to manufacturer's instructions. Increase heat to high; cook until cooker whistles about 5 minutes. Reduce heat to low and cook for 4 minutes.

Step 5

Remove cooker from heat and release pressure according to manufacturer's instructions. Remove the lid. Stir in 1/2 cup plus 2 tablespoons Parmesan cheese pancetta and butter. Let stand until rice absorbs remaining stock and Parmesan cheese melts 2 to 3 minutes.

Nutritional Information

Risotto con Zafferano e Pancetta in Pentola a Pressione (Saffron and Pancetta Risotto)

Servings Per Recipe:4

Calories: 510.1

% Daily Value *

Protein: 12.4g 25%

Carbohydrates: 67.2g 22%

Dietary Fiber: 2g 8%

Sugars: 3.7g

Fat: 18.1g 28%

Saturated Fat: 7.3g 37%

Cholesterol: 30.7mg 10%

Vitamin A Iu: 923.6IU 19%

Niacin Equivalents: 1.8mg 14%

Vitamin B6: 0.1mg 5%

Vitamin C: 2.3mg 4%

Folate: 7.5mcg 2%

Calcium: 164.5mg 17%

Iron: 1.2mg 7%

Magnesium: 13mg 5%

Potassium: 108mg 3%

Sodium: 644.1mg 26%

Calories From Fat: 163.3

*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.

(-)Nutrition information is provided for reference only. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.