Fragrant, flavourful saffron is the perfect ingredient for a simple, yet tasty risotto. You can prepare this recipe in no time using a pressure cooker, or choose to make it the traditional way in a regular pan.
Cooking risotto in a pressure cooker is ridiculously convenient. But it requires almost perfection in timing and quantities: The stock has to be a tiny bit more than twice the weight of the rice. For instance, if the rice is 100g, the stock will always be 100-125ml at most. Also, the cooking time after the first whistle needs to not exceed the 4 minutes sharp, so use a timer. Longer cooking will result in overcooked rice. When you open the cooker, if the rice tastes a bit raw and there's still stock in the cooker, don't worry: It will keep cooking during resting time and absorb any remaining stock, which is very important in preparing risotto. Don't skip this step!
Instead of saffron threads, you can use a sachet of saffron powder. These sachets typically weigh around .100 to .125g
I’ve always been skeptical of cooking risotto in a pressure cooker. We make risotto-the traditional way- at least three times a week. Making it in a pressure cooker just scared me. After seeing this in the Jan 2018 magazine, I decided to give it a try. It really works. I added a half cup more broth than written and it was a bit watery, but I cooked it down a bit (about 45 seconds) before adding the cheese. The consistency was perfect. The rice was not mushy. This is a recipe to trust. I will use it again, definitely. Grazie, Miche! - 21 Jan 2018 (Review from Allrecipes USA and Canada)
Very good. I made in the skillet, the traditional way. My mom just mailed me some good quality saffron from Morocco and I was eager to use it. The family asked for a risotto. So, I decided to try this recipe but had to make some changes because of dietary restrictions.. I omitted the wine but added extra broth. I used some cubed leftover cooked chicken for the Pancetta. Also, I needed to add some salt because my broth was the low sodium kind. - 09 Jul 2018 (Review from Allrecipes USA and Canada)
While this calls for a slow cooker, I went the traditional route and used the "Cook's Notes" to adjust. We made this exactly as called for and it was delicious. Next time around we will dice the onion. We really enjoyed this and will definitely be making this again! - 22 Jan 2018 (Review from Allrecipes USA and Canada)