Saffron Risotto In The Pressure Cooker Recipe

Name: Saffron Risotto In The Pressure Cooker
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 pinch saffron; 1/3 cup hot water; 4 tablespoons butter, divided; 1 small shallot, finely chopped; 1 1/2 cups Arborio rice; 3/4 cup dry white wine; 3 1/4 cups boiling vegetable stock; 1/3 cup grated Parmesan cheese; salt and freshly ground black pepper to taste; 1/4 cup grated Parmesan cheese, or to taste

Servings: persons

1 pinch saffron
1/3 cup hot water
4 tablespoons butter, divided
1 small shallot, finely chopped
1 1/2 cups Arborio rice
3/4 cup dry white wine
3 1/4 cups boiling vegetable stock
1/3 cup grated Parmesan cheese
salt and freshly ground black pepper to taste
1/4 cup grated Parmesan cheese, or to taste

1
Soak saffron threads in hot water in a bowl.
2
Melt 3 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 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.

425

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 pinch saffron, 1/3 cup hot water, 4 tablespoons butter, divided, 1 small shallot, finely chopped, and more.

Yes, Saffron Risotto In The Pressure Cooker falls under the General 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.

Saffron Risotto In The Pressure Cooker

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