Pressure Cooker Risotto Milanese
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| Serves | 4 |
| Prep time | 30 minutes |
| Cook time | 10 minutes |
| Total time | 40 minutes |
Ingredients
- 1/3 cup olive oil
- 1 Medium onion (diced, about 1 cup)
- 1/2 teaspoon saffron threads
- 1/2 cup white wine
- 4 cups chicken stock
- 1 teaspoon kosher salt
- 2 cups arborio rice
Directions
| Step 1 | |
 In pressure cooker heat oil over medium heat When oil is shimmering add onion and cook until translucent about three minutes Add rice and stir until rice looks translucent around the edges, about three more minutes While doing this heat chicken stock in another pot | |
| Step 2 | |
| Add wine and saffron to rice, and stir until the liquid is absorbed, about two minutes Add warmed chicken stock, and salt Stir well Seal cooker according to directions, and let come up to pressure Maintain low but constant pressure (I use a stovetop pressure cooker and had the heat on medium low which kept the pressure regulator rocking gently) for six minutes Release pressure by running cold water over pot (or whatever your manufacturer advises) | |
| Step 3 | |
| Open pot. You will probably see liquid on top; mix this in and you if you have perfect risotto (I did) If not, and there is too much liquid cook a few minutes on low while stirring. If it seems too dry add either more stock, or water to thin to proper consistency. | |
| Step 4 | |
| To serve, taste for seasoning and top with freshly grated parmesean | |