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Saffron Risotto in the Pressure Cooker

Saffron Risotto in the Pressure Cooker

Cost $12, save $18

Source: Recommended by CookPal

  • 15 Min
  • 4 Servings
  • $12

INGREDIENTS

  • Spices

    • 1 pinch saffron

  • Other Liquids

    • 💧 ⅓ cup hot water
    • ¾ cup dry white wine
    • 3 ¼ cups boiling vegetable stock

  • Dairy

    • 🧈 4 tablespoons butter, divided
    • 🧀 ⅓ cup grated Parmesan cheese
    • 🧀 ¼ cup grated Parmesan cheese, or to taste

  • Vegetables

    • 🧅 1 small shallot, finely chopped

  • Grain

    • 1 ½ cups Arborio rice

  • Seasonings

    • 🧂 salt to taste
    • freshly ground black pepper to taste

STEPS

1

Soak saffron threads in hot water in a bowl.

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.

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.

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.

NUTRIENTS

Per 1 serving

🔥

523

Calories

  • 11
    Protein
  • 75
    Carbs
  • 15
    Fats

💡 Use good quality saffron for a more aromatic and vibrant risotto.Ensure the vegetable stock is boiling when added to the pressure cooker.Serve in warmed bowls to retain heat and enhance the dining experience.