- 10 mins
- 20 mins
Ingredients
- 4 tbsp. unsalted butter
- ½ cup chopped onion
- Pinch of saffron
- 1 ½ cups imported Italian rice such as arborio
- 3 cups homemade chicken stock or low sodium chicken broth
- ½ cup freshly grated Parmesan cheese plus more to pass
- Kosher salt and freshly ground black pepper to taste
Preparation
Step 1
Serves 4
Heat 2 tablespoons of butter in a 5 or 7 quart pressure cooker over medium heat.
Add onion and cook stirring often for 4-5 minutes. Add saffron and cook for 1 minute.
Add rice and stir until well coated with butter.
Add stock and lock lid in place. Increase heat to high until cooker reaches high pressure. Reduce heat as necessary to maintain high pressure setting and cook for 6 minutes.
Remove pot from heat and quick-release pressure. You can place cooker in the sink and run cold water over the side/bottom of pot to make releasing faster.
Unlock and remove lid when all the pressure is gone. Check consistency of rice and if necessary add some liquid. Risotto should be tender and creamy.
Stir in remaining butter, 1/2 Cup grated cheese and season with salt and pepper.
Serve with extra grated cheese passed on the side.
* I heat my stock/broth in microwave to speed up the time.