Saffron Risotto in the Pressure Cooker recipe
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Ingredients
- 1 pinch saffron ⅓ cup hot water 4 tablespoons butter, divided 1 small shallot, finely chopped 1 ½ cups Arborio rice ¾ cup dry white wine 3 ¼ cups boiling vegetable stock ⅓ cup grated Parmesan cheese salt and freshly ground black pepper to taste ¼ cup grated Parmesan cheese, or to taste
Nutrition Info
- 523.3 caloriescarbohydrate: 75.2 gcholesterol: 40.8 mgfat: 15.3 gfiber: 1.8 gprotein: 11.3 gsaturatedFat: 9.3 gservingSize: -sodium: 676.6 mgsugar: 3.2 gtransFat: : -unsaturatedFat: : -
Directions Saffron Risotto in the Pressure Cooker
Directions
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Soak saffron threads in hot water in a bowl.
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.
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.
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.