in Italy

Saffron risotto from the Instant Pot

updated

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Ingredients for 4 servings:

  • 1 large onion(s)
  • 50 g butter
  • 2 cups risotto rice
  • 6 tsp chicken broth powder
  • 2 packs of saffron (leprotto saffron, 0.15 g each)
  • Water (approx. 3 – 4 cups)
  • 1 shot of white wine, optional
  • 60 g Parmesan

Instructions

Working time approx. 5 minutes; Cooking/baking time approx. 12 minutes; Total time approx. 17 minutes

Dice the onion. Heat the butter in the Instant Pot on sauté mode. Sauté the onions in the butter. Dissolve the saffron in 1 cup of water. Dissolve the stock powder in 1 cup of water. Measure 2 cups of risotto rice, add to the onions, and sauté briefly until translucent. Then add the dissolved saffron and the dissolved stock and stir. Measure and add 2 more cups of water. Optionally, add a good splash of wine. Close the lid and set to Pressure Cook / High for 7 minutes. Then vent immediately. Stir well again and stir in the Parmesan.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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