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

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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

Nutrition Info

510.1 calories
carbohydrate: 67.2 g
cholesterol: 30.7 mg
fat: 18.1 g
fiber: 2 g
protein: 12.4 g
saturatedFat: 7.3 g
servingSize: -
sodium: 644.1 mg
sugar: 3.7 g
transFat: : -
unsaturatedFat: : -

Directions

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

  2. Combine hot water and saffron threads in a small bowl.

  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.

  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.

  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.

Recipe Yield

4 servings

Recipe Note

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.

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