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Instant Pot® Risotto alla Milanese

Instant Pot® Risotto alla Milanese

Cost $10, save $15

Source: Recommended by CookPal

  • 30 Min
  • 6 Servings
  • $10

INGREDIENTS

  • Broth

    • 3 cups low-sodium chicken broth
    • 2 pinches saffron

  • Vegetables

    • 🧅 1 cup finely diced onion

  • Liquids

    • ¼ cup dry white wine

  • Grains

    • 1 ½ cups Arborio rice

  • Oil & Dairy

    • 2 tablespoons olive oil
    • 🧀 3 tablespoons freshly grated Parmesan cheese
    • 🧈 1 tablespoon butter (Optional)

STEPS

1

Heat chicken broth in a saucepan over low heat. Add saffron threads and simmer without boiling.

2

Turn on Instant Pot® and select Saute function. Add olive oil and allow it to get hot. Stir in onion and cook until soft and translucent, 3 to 4 minutes. Stir in Arborio rice and saute, stirring frequently, for 2 minutes. Deglaze with white wine and allow to reduce by half.

3

Pour the hot broth and saffron mixture into the Instant Pot® and stir to combine. Close and lock the lid.

4

Select high pressure and set the timer for 6 minutes. Allow 10 to 15 minutes for pressure to build.

5

Release pressure carefully using the quick-release method in short bursts for about 5 minutes. Unlock and remove the lid.

6

Stir in Parmesan cheese and butter, and allow to sit for 3 minutes before serving. Top each serving with additional Parmesan cheese, if desired.

NUTRIENTS

Per 1 serving

🔥

301

Calories

  • 7
    Protein
  • 49
    Carbs
  • 7
    Fats

💡 Use high-quality Arborio rice for the best texture.Serve immediately after cooking as risotto does not reheat well.Substituting vegetable broth makes this dish vegetarian-friendly.