Saffron Risotto in the Pressure Cooker recipe
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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
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523.3 calories
carbohydrate: 75.2 g
cholesterol: 40.8 mg
fat: 15.3 g
fiber: 1.8 g
protein: 11.3 g
saturatedFat: 9.3 g
servingSize: -
sodium: 676.6 mg
sugar: 3.2 g
transFat: : -
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.