Pressure Cooker Risotto Milanese

Name: Pressure Cooker Risotto Milanese
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 1 1/2 cups Arborio rice; 1/4 tsp saffron threads; 1/4 cup warm water (for blooming saffron); 4 tbsp unsalted butter; 2 large shallots, finely minced; 2 garlic cloves, minced; 1/2 cup dry white wine (Pinot Grigio or Sauvignon Blanc); 3 1/2 cup low-sodium vegetable broth, warmed; 1 cup Parmigiano-Reggiano cheese, freshly grated; 1 tsp kosher salt; 1/4 tsp white pepper; 2 tbsp fresh flat-leaf parsley, chopped

Golden saffron risotto with Arborio rice, Parmesan, and white wine - a Milanese classic made hands-free in a pressure cooker without constant stirring. Silky, rich, and deeply flavored in a fraction of the usual time.

45 minEasyServes 4420 cal/serving

ItalianDinnerPressure CookerVegetarianLow CarbGluten-FreeEgg-FreeCorn-Free

Ingredients

1 1/2 cups Arborio rice
1/4 tsp saffron threads
1/4 cup warm water (for blooming saffron)
4 tbsp unsalted butter
2 large shallots, finely minced
2 garlic cloves, minced
1/2 cup dry white wine (Pinot Grigio or Sauvignon Blanc)
3 1/2 cup low-sodium vegetable broth, warmed
1 cup Parmigiano-Reggiano cheese, freshly grated
1 tsp kosher salt
1/4 tsp white pepper
2 tbsp fresh flat-leaf parsley, chopped

Instructions

1

Combine 1/4 tsp saffron threads with 1/4 cup warm water (for blooming saffron) in a small cup. Stir and let steep for at least 5 minutes until the water turns deep golden.
2

Set the pressure cooker to Saute mode. Melt half the 4 tbsp unsalted butter in the pot. Add 2 large finely minced shallots and cook, stirring, until softened and translucent, about 3 minutes. Add 2 minced garlic cloves and cook 1 more minute.
3

Add 1 1/2 cups Arborio rice and toast, stirring constantly, for 2 minutes until the grains look slightly translucent at the edges.
4

Pour in 1/2 cup dry white wine (Pinot Grigio or Sauvignon Blanc) and stir until absorbed, about 1 minute. Pour in the saffron water and the 3 1/2 cup warmed low-sodium vegetable broth. Season with 1 tsp kosher salt and 1/4 tsp white pepper. Stir to combine.
5

Secure the lid and pressure cook on High for 6 minutes. Quick-release the pressure. The risotto will look slightly soupy - this is correct.
6

Set the pot to Saute mode. Stir vigorously for 1-2 minutes to develop the creamy starch. Remove from heat and immediately stir in the remaining unsalted butter and 1 cup freshly grated Parmigiano-Reggiano cheese. Let rest 2 minutes.
7

Taste and adjust seasoning. Spoon into warm bowls and garnish with extra Parmigiano-Reggiano cheese and 2 tbsp chopped fresh flat-leaf parsley.

Questions

Can I make Pressure Cooker Risotto Milanese dairy-free?

Yes. The dairy in this entry is 4 tbsp unsalted butter, 1 cup Parmigiano-Reggiano cheese, freshly grated. Swap the butter for olive oil where it melts, or a plant-based block butter where it is creamed; the cheese for a plant-based melting cheese (expect a milder flavor). The richness shifts slightly, but the method does not change.

How long does Pressure Cooker Risotto Milanese keep?

Refrigerate leftovers within two hours and eat them within three days. Reheat gently on the stovetop. It also freezes well for up to three months.

Can I halve or double Pressure Cooker Risotto Milanese?

Yes. As written it serves 4. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. Never fill a pressure cooker past its max line; the cook time itself does not change when you double.

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