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)
I'm from a family of Northern Italians. We've made Risotto Milanese for generations. So, I decided to give this recipe a try for a dinner with my Grandmother, Mother and Brother. I used it as a side dish. Everyone was amazed and astonished with the ease and speed of the pressure cooker version. I followed the recipe to the letter. Try this if you are a risotto fan. It is very authentic and delicious. Don't make this risotto or the regular stove top version in advance. After sitting it becomes a starchy mess. - 27 Jan 2019 (Review from Allrecipes USA and Canada)
For those of you with an Instant Pot, I just put it on the rice setting and the risotto is perfect! - 09 Dec 2018 (Review from Allrecipes USA and Canada)