Pressure Cooker Saffron Risotto Recipe

Name: Pressure Cooker Saffron Risotto
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon olive oil; 3 large shallots, finely chopped; 1 1/2 cups Italian short-grain rice (10 ounces); 1/2 cup dry white wine or vermouth; 3 1/2 to 4 cups Chicken Stock or Basic Vegetable Stock; 1 teaspoon salt; Scant 1/4 teaspoon saffron threads, crumbled; 1/2 cup freshly grated Parmesan cheese (2 ounces); 3 tablespoons minced fresh parsley; Freshly ground pepper

Servings: persons

1 tablespoon olive oil
3 large shallots, finely chopped
1 1/2 cups Italian short-grain rice (10 ounces)
1/2 cup dry white wine or vermouth
3 1/2 to 4 cups Chicken Stock or Basic Vegetable Stock
1 teaspoon salt
Scant 1/4 teaspoon saffron threads, crumbled
1/2 cup freshly grated Parmesan cheese (2 ounces)
3 tablespoons minced fresh parsley
Freshly ground pepper

1
Heat the oil in the pressure cooker.
2
Add the shallots and cook over high heat until just translucent, about 30 seconds.
3
Add the rice and stir to thoroughly coat with oil.
4
Add the wine and stir constantly until it has evaporated, about 1 minute.
5
Stir in 3 1/2 cups of the stock, the salt and the saffron.
6
Lock the lid in place and bring to high pressure over high heat.
7
Lower the heat just enough to maintain high pressure and cook for 5 minutes.
8
Reduce the pressure with a quick-release method.
9
Remove the lid, tilting it away from you to allow any excess steam to escape.
10
Give the risotto a vigorous stir.
11
If the rice is still a bit too hard or the risotto is too soupy, cook it over moderately high heat, stirring constantly, until the desired texture and consistency are reached.
12
Add the remaining 1/2 cup of stock if necessary.
13
Stir in the Parmesan and parsley and season with pepper.
14
Serve immediately in shallow bowls.

485

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 tablespoon olive oil, 3 large shallots, finely chopped, 1 1/2 cups Italian short-grain rice (10 ounces), 1/2 cup dry white wine or vermouth, and more.

Yes, Pressure Cooker Saffron Risotto falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Pressure Cooker Saffron Risotto

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