Fragrant, flavorful 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 pot.
Ingredients
- ¾ cups vegetable broth: 2 piece
- ½ tablespoons hot water: 3 piece
- pinch saffron threads: 1 piece
- extra-virgin olive oil: 2 Tbsp
- onion: 0.5 piece (sliced)
- ½ ounces Arborio rice: 10 piece
- white wine: 0.5 cup
- Parmesan cheese: 0.5 cup (grated)
- Parmesan cheese: 2 Tbsp (grated)
- ¾ ounces pancetta: 1 piece (cubed)
- butter: 2 Tbsp
Metric Conversion
Stages of cooking
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Pour vegetable stock into a saucepan over low heat. Cover and keep warm.
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Combine hot water and saffron threads in a small bowl.
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Heat 2 tablespoons oil in a stovetop pressure cooker. Cook and stir onion until softened, 3 to 5 minutes. Add Arborio rice; cook and stir until toasted and coated with oil, 2 to 3 minutes. Increase heat and pour in wine; simmer until alcohol has evaporated and rice has absorbed wine, about 2 minutes.
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Stir vegetable stock and saffron mixture into the pressure cooker. Seal according to manufacturer's instructions. Increase heat to high; cook until cooker whistles, about 5 minutes. Reduce heat to low and cook for 4 minutes.
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Remove cooker from heat and release pressure according to manufacturer's instructions. Remove the lid. Stir in 1/2 cup plus 2 tablespoons Parmesan cheese, pancetta, and butter. Let stand until rice absorbs remaining stock and Parmesan cheese melts, 2 to 3 minutes.
