Pressure cooker saffron risotto


    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.

    1 person made this

    Serves: 4 

    • 850ml vegetable or chicken stock
    • 20g butter
    • 1 small shallot, finely chopped
    • 400g risotto rice (Carnaroli, Arborio or Vialone Nano)
    • 200ml dry white wine
    • salt and pepper, to taste
    • 1 generous pinch of saffron threads soaked in 100ml hot water
    • 1 tablespoon butter
    • 50g grated Parmesan

    Prep:2min  ›  Cook:6min  ›  Extra time:1min cooling  ›  Ready in:9min 

    1. Warm up the stock over medium heat until it starts to boil.
    2. Melt the butter in the pressure cooker and cook the shallot on low heat for 5 minutes. Add the rice, stir and cook a few minutes until toasted. The rice will absorb the butter and give a nutty smell. Pour in the wine and let the alcohol evaporate. Carefully add the boiling stock, 1 pinch of salt and the saffron.
    3. Turn up the heat, bring to the boil, stir and close the pressure cooker. Bring up to maximum pressure. When it reaches the pressure, cook for 4 minutes.
    4. Release the pressure carefully. Open up the cooker, stir and adjust seasoning. Add butter, mix and cover for 1 minute.
    5. Sprinkle with Parmesan cheese and serve.

    Rice to water ratio:

    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.

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