Instant Pot® Risotto alla Milanese recipe
All Recipes Main Dish Recipes Rice Risotto Recipes
Ingredients
- 3 cups low-sodium chicken broth 2 pinches saffron 2 tablespoons olive oil 1 cup finely diced onion ¼ cup dry white wine 1 ½ cups Arborio rice 3 tablespoons freshly grated Parmesan cheese, plus more for serving 1 tablespoon butter
Nutrition Info
- 301 caloriescarbohydrate: 49.2 gcholesterol: 9.3 mgfat: 7.4 gfiber: 1.1 gprotein: 6.7 gsaturatedFat: 2.5 gservingSize: -sodium: 110.5 mgsugar: 1.7 gtransFat: : -unsaturatedFat: : -
Directions Instant Pot® Risotto alla Milanese
Directions
-
Heat chicken broth in a sauce pan over low heat. Add saffron threads and simmer without boiling.
Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add oil and allow to get hot. Stir in onion and cook until soft and translucent, 3 to 4 minutes. Stir in rice and saute, stirring frequently, for 2 minutes. Deglaze with white wine and allow to reduce by half. Pour hot broth and saffron mixture into the Instant Pot® and stir to combine. Close and lock the lid.
Select high pressure according to manufacturer's instructions, set timer for 6 minutes. Allow 10 to 15 minutes for pressure to build.
Release pressure carefully using the quick-release method in short bursts according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Stir in Parmesan cheese and butter and allow to sit for 3 minutes before serving. Top each serving with additional Parmesan cheese, if desired.