Risotto with Saffron

By SewingDragonfly

From The Ultimate Pressure Cooker Cookbook by Tom Lacalamita

Ingredients

• 3 T. unsalted butter
• 1 small onion, finely chopped
• 1 cup Italian Arborio or other short-grain rice
• 1/4 cup dry red wine
• 6 saffron strands crushed to a powder
• 2 cups chicken, beef or vegetable stock
• 1/3 cup freshly grated Parmesan cheese
• 1/8 tsp. freshly ground black pepper

Details

Servings 4

Preparation

Step 1

Heat 2 T. of the butter in the pressure cooker over medium-high heat. Add the onion and saute’ 4 to 5 minutes, or until soft. Stir frequently so that the onion does not brown. Add the rice and saute’, stirring often, until lightly golden. Add the red wine. Bring to a boil over high heat. Once the alcohol has evaporated, add the saffron and stock.

Position the lid and lock in place. Raise the heat to high and bring to high pressure. Adjust the heat to stabilize the pressure and cook 7 minutes. Remove from the heat and lower the pressure using the cold water release method.

Open the pressure cooker. Stir in the remaining tablespoon of butter, the Parmesan and black pepper. Let the risotto sit in the pressure cooker until the butter and cheese have melted. Stir one more time and serve at once with additional Parmesan, if desired.