Saffron risotto is a classic dish in Milan, where it's traditionally served with ossobuco. It's a simple yet tasty risotto, made with butter, shallots, white wine, Arborio rice, saffron, stock and Parmesan cheese. My recipe uses a pressure cooker.
Quantities are very important when you are making risotto in a pressure cooker: If you do not have a scale, use a tea cup and measure 2 cups of stock for each cup of rice (this recipe used 2 cups of rice and 4 cups of stock). Each different kind of rice has different cooking times: usually 4 minutes in the pressure cooker is enough. If rice is still too hard, keep cooking without the pressure, stirring often.