Pressure cooker saffron risotto recipe
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- Dish type
- Main course
Saffron risotto is a classic dish in Milan, where it's traditionally served with ossobuco. It's a simple yet tasty risotto, made with butter, shallots, white wine, Arborio rice, saffron, stock and Parmesan cheese. My recipe uses a pressure cooker.
1 person made this
- 850ml vegetable or chicken stock
- 20g butter
- 1 small shallot, finely chopped
- 400g risotto rice (Carnaroli, Arborio or Vialone Nano)
- 200ml dry white wine
- salt and pepper, to taste
- 1 generous pinch of saffron threads soaked in 100ml hot water
- 1 tablespoon butter
- 50g grated Parmesan
MethodPrep:2min ›Cook:6min ›Extra time:1min cooling › Ready in:9min
- Warm up the stock over medium heat until it starts to boil.
- Melt the butter in the pressure cooker and cook the shallot on low heat for 5 minutes. Add the rice, stir and cook a few minutes until toasted. The rice will absorb the butter and give a nutty smell. Pour in the wine and let the alcohol evaporate. Carefully add the boiling stock, 1 pinch of salt and the saffron.
- Turn up the heat, bring to the boil, stir and close the pressure cooker. Bring up to maximum pressure. When it reaches the pressure, cook for 4 minutes.
- Release the pressure carefully. Open up the cooker, stir and adjust seasoning. Add butter, mix and cover for 1 minute.
- Sprinkle with Parmesan cheese and serve.
Rice to water ratio:
Quantities are very important when you are making risotto in a pressure cooker: If you do not have a scale, use a tea cup and measure 2 cups of stock for each cup of rice (this recipe used 2 cups of rice and 4 cups of stock). Each different kind of rice has different cooking times: usually 4 minutes in the pressure cooker is enough. If rice is still too hard, keep cooking without the pressure, stirring often.
Reviews & ratingsAverage global rating:(1)
Pressure Cooker Risotto
This recipe for Pressure Cooker Risotto is unusual and very easy. Cooking risotto in your pressure cooker creates the perfect texture and is just plain delicious. You can add other ingredients to this recipe, for example, you can try adding chopped ham and peas.
Make sure that you follow the directions that came with your pressure cooker they may differ slightly from this recipe. Read all of the safety directions and understand how the appliance works.
Risotto is traditionally made on the stovetop. You must stand and stir the rice mixture and add the broth slowly so the starch comes out of the rice and thickens the sauce. This method is faster and easier, especially if you are familiar with the pressure cooker. (You can also make risotto in the slow cooker or in the oven.)
Serve this wonderful recipe with a crisp green salad tossed with avocados and grape tomatoes, some steamed green beans or asparagus on the side, and some brownies or chocolate chip cookies for dessert.
Making Saffron Risotto in an Instant Pot
I&rsquod never made risotto, that is until I learned how to prepare it in the pressure cooker. No matter how enticing, I&rsquod always avoided risotto recipes because adding the liquid ½ cup at a time, stirring all the while, seemed daunting and time consuming. But pressure cooker saffron risotto in 15 minutes flat? I&rsquom in.
Classic risotto is made with Italian Arborio rice, that, when cooked, has a firm center and a starchy, creamy quality. Saffron-tinged risotto is common in Italian cuisine, but this interpretation has more of an Indian flair, so it&rsquos a great complement for Indian curry dishes. Serve along with rhubarb chutney and cucumber yogurt salad.
Saffron Risotto with Almonds and Currants Dreamy risotto, fragrant with bright yellow saffron spice, saffron risotto with almonds and currants is a delicious slightly exotic side dish. This recipe first appeared on Pressure Cooking Today where I’m a contributor. I love classic risotto with its starchy creaminess and tender-firm bite. Yet, I’d always avoided risotto recipes. No matter how enticing, it seemed like too much standing at the stove was involved. Guess what? Italian Arborio rice cooked in the pressure cooker has the same creamy risotto quality it has when cooked traditionally! No difference. What once seemed so daunting and time-consuming has become my easy and quick way to cook this special rice. JUMP DIRECTLY TO RECIPE In Italian cuisine, saffron-tinged risotto is fairly common. But this saffron risotto with almonds and currants has an Indian flair, with a hint of sweetness that goes great with Indian curry dishes. Serve with a cooling tangy cucumber yogurt salad, and your favorite chutney for a glamorous yet simple meal. Saffron is the world’s most expensive spice. Handpicking and drying saffron is extremely labor intensive, and it takes approximately 14,000 tiny flower stigmas to yield an ounce of the pungent gold. Not to worry–it takes very little saffron to turn classic creamy risotto into this comforting, aromatic, and colorful risotto with almonds and currants. Just say yum and pull out the pressure cooker.
Saffron Risotto with Almonds and Currants recipe notes:
- Pressure-cooked risotto with vegetables is one of our favorite weeknight dinners. For example, this recipe for bok choy risotto.
- Switch it up: Make saffron risotto alla Milanese. This classic Italian dish includes bacon and Parmesan cheese and is usually made with chicken stock, but since I’m vegetarian, I just skip the meat and use veggie broth instead.
- For quick and easy broth, mix powdered vegetable broth with hot water.
- You can also make risotto the old-school way, stirring and adding broth ½ cup at a time. But I’m saying, once you’ve used a pressure cooker for risotto, you’ll never go back.
- I own 2 stovetop pressure cookers and an electric Instant Pot. I’m so happy the Instant Pot has introduced so many cooks to the wonders of pressure cooking!
Make it a fabulous week–get in the kitchen and cook something easy and delicious!
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- Nutritional Sample Size based on four servings
- Calories (kcal) : 240
- Fat Calories (kcal): 90
- Fat (g): 10
- Saturated Fat (g): 6
- Polyunsaturated Fat (g): 0
- Monounsaturated Fat (g): 3
- Cholesterol (mg): 25
- Sodium (mg): 230
- Carbohydrates (g): 31
- Fiber (g): 1
- Protein (g): 5
- Heat 2 Tbs. of the butter in a 4-qt. or larger pressure cooker over medium heat. Add the shallot and cook, stirring often, until soft, 4 to 5 minutes. Add the saffron, if using, and cook 1 minute. Add the rice and stir until the grains are well coated with the melted butter. Add the chicken broth (or broth and wine) and lock the lid in place. Increase the heat to high until the cooker reaches high pressure. Reduce the heat as necessary to maintain the high pressure setting and cook for 6 minutes.
- Remove the pot from the heat and immediately release all the pressure (either using a quick-release feature or by running the pot under cold water, keeping the steam vent tilted away from you). Unlock and remove the lid and check the consistency of the rice and the amount of liquid.
- If need be, pop the pan (uncovered) back on medium-high heat and cook, stirring, until the rice is al dente and the risotto is silky and creamy, not soupy. Remove from the heat and stir in the remaining 1 Tbs. butter, the parsley, Parmigiano, and salt and pepper to taste. Serve immediately.
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Cooking Risotto in a Pressure Cooker
Cooking Risotto in a pressure cooker makes this time and work-intensive dish easy and quick to prepare every day. Perfect risotto every time.
- 2 tablespoon extra virgin olive oil
- 1/4 cup diced shallot or onion
- 1 cup arborio rice
- 2 cups low-sodium chicken stock (I use homemade, but if you use canned or boxed make sure it's just chicken stock and not full of aromatics such as carrot, celery, and onions)
- 1/4 cup white vermouth, or wine (I prefer vermouth for its consistent flavor profile)
- 1 teaspoon saffron threads
- salt and freshly ground pepper, to taste
- 1/4 cup grated parmesan cheese
- 1 tablespoon unsalted butter, optional
In the pressure cooker over medium heat, heat the olive oil add the shallot and rice and saute until the shallot is translucent add the broth, wine, saffron, and some salt and pepper.
Lock the lid in place and bring to high pressure. Lower the heat to the lowest temperature you can to maintain pressure and cook for 7 minutes. Release the pressure. using the "quick release" method. Open the lid and stir rapidly until most of the liquid has been absorbed and the risotto is creamy.
Stir in the cheese and butter if using and serve.
You can add a little additional chicken stock if you like your risotto more "soupy".
If you want to add some peas, asparagus or corn to the risotto, do so after the 7 minutes. Have the vegetables par-cooked, then add them, along with a bit of stock, stir until they are hot and cooked through
Pressure Cooker Risotto alla Milanese
- 1 tablespoon unsalted butter
- 1 tablespoon olive oil
- 1 small yellow onion, peeled and chopped
- 3/4 teaspoon salt, plus more to taste
- 1 cup Caramoli rice
- 1/3 cup (80 ml) dry white wine
- 2 ½ cups (625 ml) low-sodium chicken broth
- pinch of saffron threads
- 1/3 cup grated Parmigiano cheese
- 6-8 grinds black pepper
In a pressure cooker, heat unsalted butter and olive oil over medium-high heat until butter melts. Add chopped and salt and cook, stirring, until onion begins to soften.
Add the rice, stirring to coat with melted butter and olive oil. Pour in dry white wine. Rub the saffron threads between your fingers and add to chicken broth, then pour into the pot.
Close pressure cooker and lock the lid. Set the burner heat to high pressure. When pressure cooker reaches high pressure, reduce heat to low, Set timer to cook for 7 minutes.
Remove pot from the heat. Carefully open pressure cooker. If the rice is not sufficiently cooked, place the pot over medium-high heat and cook, uncovered, stirring occasionally, until rice is cooked through.
Stir in grated cheese and season to taste with black pepper. Taste for salt and add it, if needed.
5-Mintue Pressure Cooker Saffron Rice
Simple. Easy. Delicious. You’ll fall in love with the simplistic, yet refined taste of my 5-Minute Pressure Cooker Saffron Rice.
It’s as easy as plain rice but packed full of flavor that’s yummy enough to stand on it’s own or be a part of dishes like my Ground Beef Bombay Bowls with Tiki Sauce (recipe coming soon).
And it only takes 5 minutes to make my Saffron Rice in a pressure cooker!!
This year (2016) marks the 20th year that I’ve been comfortably and safely using a pressure cooker. And while I’ve moved long past the days of aluminum, weighted gauge, hand me down models…. I now use a pressure cooker in my kitchen almost daily, with the ease and quiet of the new electric models, it’s easy to become hooked on pressure cooking.
If you are looking for a easy to use and budget friendly electric pressure cooker, I recommend THIS one >> GoWise USA 8 Quart, 8 in 1 Multi-Cooker (the 6 quart is fab too, but trust me the bigger model is definitely better, I have both and speak from experience)
Many people are fans of the Instant Pot Brand, while all pressure cookers work basically the same and you can use them interchangeable in recipes like this, when I tried one out in my kitchen head-to-head against my GoWise, the Instant Pot brand was roughly 10% longer cooking times (including preheat and depressurize), significantly more expensive and only came in a claustrophobic 6 quart, not the larger 8 quart size.
- 2 tablespoons unsalted butter
- 1 medium onion, finely chopped
- 1 clove garlic, smashed
- Kosher salt and freshly ground pepper
- 1 1/2 cups arborio rice
- 1/2 cup dry white wine, such as Sauvignon Blanc
- 2 1/4 cups fresh corn kernels (from 3 ears), cobs reserved
- 1 pint cherry tomatoes, halved or quartered if large
- 2 ounces Parmigiano- Reggiano, finely grated (1/2 cup), plus more, shaved, for serving
- Fresh basil, for serving
Melt butter in a 6-to-8-quart stovetop pressure cooker over medium-high heat, or in an electric pressure cooker set to saute. Add onion, garlic, and 1 teaspoon salt cook, stirring occasionally, until golden and softened, about 6 minutes. Add rice and stir to coat, about 1 minute. Add wine and cook, stirring, until almost absorbed, about 1 minute. Add 1 quart water and reserved cobs.
Stovetop: Secure lid. Bring to high pressure over medium-high heat reduce heat to maintain pressure and cook 5 minutes for al dente, or 6 minutes for fully cooked rice. Remove from heat and quickly release pressure (loosely cover vent with a clean kitchen towel), then remove lid.
Electric: Secure lid. Manually set cooker to 6 minutes for al dente, or 7 minutes for fully cooked rice, and let it come to pressure. Once time is complete, turn off and quickly release pressure (loosely cover vent with a clean kitchen towel), then remove lid.
Remove corncobs from pressure cooker discard. Stir in corn kernels, tomatoes, and grated cheese season with salt and pepper. Top with shaved cheese and basil serve immediately.
11 Risotto Recipes That You’ll Definitely Need To Try At Home
Everybody, prepare! Pictures of food are coming and you might find yourself drooling all over. Yes, it is that bad, especially if you’re a big fan of risotto recipes. They are considered quite hard to cook at home and have become a chef’s statement.
We also heard the other side of things, that risotto is quite easy to cook and with a little care and passion, you can get a wonderful dish yourself, just for you, at home. All you need is a pan and a pressure cooker and just do it.
A risotto dish is such a versatile dish that you can get really creative trying all sorts of new flavours, like saffron-scented risotto alla milanese or baked risotto casserole. The risotto lovers know what we’re talking about.
We’ve prepared 11 risotto recipes, pardon, pictures just for you. So you can get motivated to try it yourself at home. Would you do it? Let’s see!