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.
650ml vegetable stock if using pressure cooker, 1 litre for regular pan
1 pinch saffron threads
2 tablespoons extra virgin olive oil
1/2 onion, finely sliced
300g Arborio rice
120ml white wine
50g pancetta, cubed
50g grated Parmesan cheese
Turn this recipe into a shopping list you can print, email or view on your mobile. It's free! Powered by Whisk.com
Prepare or warm up the vegetable stock. Keep it warm over low heat.
Soak saffron threads in 50ml hot water.
Heat a frying pan over medium high heat and cook the pancetta until golden brown and crisp. Set aside.
If using a Pressure Cooker:
Heat 2 tablespoons oil in a the pressure cooker and cook the onion until softened. Add the rice and toast for a few minutes, until the it becomes translucent and has absorbed the oil. Turn up the heat, pour in 120ml wine and simmer until the alcohol has evaporated and the wine is mostly absorbed by the rice.
Pour saffron and vegetable stock into the pressure cooker then stir and close with the lid. Increase heat to high. When the cooker whistles, decrease heat to low and cook exactly 4 minutes.
Remove cooker from heat and release pressure. Remove the lid and stir in the pancetta, butter and grated Parmesan. Let stand 2 to 3 minutes so that the rice expands and absorbs the remaining stock. Serve straightaway with an additional sprinkle of grated Parmesan.
If using a Regular Saucepan:
Heat 2 tablespoons oil in a saucepan or saute pan and cook the onion until softened. Add the rice and toast for a few minutes, until the it becomes translucent and has absorbed the oil. Turn up the heat, pour in 120ml wine and simmer until the alcohol has evaporated and the wine is mostly absorbed by the rice.
Once the wine has been absorbed, reduce heat to medium and begin to add 1 litre of vegetable stock, a ladleful at a time, stirring after each addition and adding the next one only when the first one is fully absorbed. The rice will take about 18 to 20 minutes to cook fully. Add the saffron halfway through cooking.
Once the rice is fully cooked, stir in the pancetta, butter and grated Parmesan. Remove from heat and let stand 2 to 3 minutes. Serve straightaway with an additional sprinkle of grated Parmesan.
Cooking Risotto in Pressure Cooker
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