Pressure-Cooked Saffron Risotto

1. 1

   Soak the saffron threads in hot water in a bowl.

2. 2

   Melt 2 1/2 tablespoons butter in a pressure cooker over low heat.

3. 3

   Cook and stir the shallot until softened, about 3 minutes.

4. 4

   Add the rice; cook and stir for a few minutes until it has absorbed the butter and is toasted, about 3 minutes.

5. 5

   Pour in the wine and let the alcohol cook off, about 1 minute.

6. 6

   Add the boiling stock all at once and stir.

7. 7

   Close the cooker securely and place the pressure regulator over the vent according to the manufacturer's instructions.

8. 8

   Increase the heat to high.

9. 9

   Heat until steam escapes in a steady flow and you hear a whistling sound.

10. 10

    Reduce the heat to low and cook for 4 minutes.

11. 11

    Remove the cooker from the heat and carefully release the pressure using the quick-release method according to the manufacturer's instructions, about 5 minutes.

12. 12

    Carefully open once the pressure is completely released and stir well.

13. 13

    Stir in the saffron, the remaining 1 1/2 tablespoon butter, Parmesan cheese, salt, and pepper.

14. 14

    Let the risotto rest for 3 minutes so it can expand, soak up the stock, and absorb flavor.

15. 15

    Serve in warmed bowls with extra grated Parmesan cheese.

• Calories 442.58 kcal High
• Protein 7.88 g Moderate
• Carbs 63.0 g Moderate
• Total Fat 13.18 g Moderate
• Saturated Fat 8.31 g High
• Trans Fat 0.0 g Low Source
• Cholesterol 36.14 mg Moderate
• Sodium 195.7 mg Moderate
• Fiber 2.54 g Low Source
• Sugar 1.68 g Low Source
• Added Sugar 0.82 g Low Source
• Calcium 99.82 mg Low Source
• Iron 3.22 mg Moderate
• Potassium 102.51 mg Low Source
• Vitamin A 115.47 mcg_rae Moderate
• Vitamin C 0.07 mg Low Source
• Vitamin D 0.0 mcg Low Source

Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.

• Milk 🥛
• Wheat 🌾
• Gluten
• Onions 🧅
• Alcohol 🚫🍷