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Pressure Cooker Risotto Milanese

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 CookerVegetarianGluten-FreeEgg-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 cloves 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. 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. 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 cloves minced garlic cloves and cook 1 more minute.

  3. 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. 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. 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. 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. 7

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

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