For an even richer flavor, use homemade vegetable stock. Adjust the amount of Parmesan cheese and seasoning to your preference. Serve the risotto immediately in warmed bowls, garnished with extra grated Parmesan cheese.
Saffron Risotto in the Pressure Cooker
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PREP TIME5 mins
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COOK TIME10 mins
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TOTAL TIME25 mins
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SERVING4 People
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VIEWS15
Experience the vibrant flavors of Italy with this classic Saffron Risotto, effortlessly prepared in a pressure cooker. This dish, known as 'risotto alla Milanese,' is celebrated for its simplicity and rich taste. Enjoy a creamy, perfectly cooked risotto without the constant stirring required in the traditional method.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate75 g
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Cholesterol41 mg
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Fiber2 g
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Protein11 g
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Saturated Fat9 g
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Sodium677 mg
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Sugar3 g
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Fat15 g
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Unsaturated Fat0 g
Follow The Directions
01
StepSteep saffron threads in hot water in a small bowl to infuse color and flavor. (5 minutes)
02
StepMelt 2 1/2 tablespoons of butter in a pressure cooker over low heat. Add the finely chopped shallot and cook until softened and translucent, stirring occasionally. (3 minutes)
03
StepAdd the Arborio rice to the pressure cooker and stir continuously for a few minutes until the rice is toasted and has absorbed the butter. (3 minutes)
04
StepPour in the dry white wine and allow the alcohol to evaporate, stirring gently. (1 minute)
05
StepPour in all of the boiling vegetable stock at once and stir to combine. Secure the lid of the pressure cooker, following the manufacturer's instructions.
06
StepIncrease the heat to high until the pressure cooker reaches full pressure (steam escapes steadily). Then, reduce the heat to low and cook for 4 minutes.
07
StepRemove the pressure cooker from the heat and carefully release the pressure using the quick-release method, as per the manufacturer's instructions. (5 minutes)
08
StepOnce the pressure is fully released, carefully open the lid and stir the risotto well. Stir in the saffron infusion, the remaining 1 1/2 tablespoons of butter, and 0.33 cup of grated Parmesan cheese. Season with salt and freshly ground black pepper to taste.
09
StepAllow the risotto to rest for 3 minutes before serving. This allows the risotto to expand, soak up any remaining stock, and fully absorb the flavors.
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Rogelio Roob
Jul 2, 2025This recipe is perfect for a quick and easy weeknight meal. I'll definitely be making it again!
Claire Klingupton
Jun 25, 2025Be careful not to overcook the risotto, or it will become mushy. Follow the timing instructions carefully.
Hortense Rutherford
Jun 20, 2025I was skeptical about making risotto in a pressure cooker, but this recipe proved me wrong. It's foolproof!
Leslie Hilll
Jun 17, 2025The flavor is perfect, although next time I will add a protein such as grilled shrimp to make it a complete meal.
Joel Williamson
Jun 2, 2025My family loved this risotto! The saffron flavor is so delicate and aromatic.
Beryl Heller
May 29, 2025This recipe is a game changer! So much faster than the traditional method, and the risotto is just as creamy and delicious.
Hyman Luettgen
May 28, 2025I added some roasted mushrooms to mine for extra flavor and texture. It was amazing!
Toni Dare
May 24, 2025I didn't have any shallots, so I used a small onion instead. It worked just fine.