In Italy this saffron risotto is known as "risotto alla Milanese", "risotto giallo" or "risotto allo zafferano". Whatever you call it, it is THE king of risottos, the simplest yet the most known of all. The traditional preparation would require 20 minutes of stirring and cooking, but I managed to learn how to prepare a good risotto in the pressure cooker; I swear, you won't notice the difference! I have provided further tips for all your pressure cooker risottos in the notes at the end of the recipe.
You can cook any kind of risotto in the pressure cooker. Simply cook the other ingredients (eg mushrooms, pancetta, seafood) separately and add to the rice at the end. If using ingredients that require a longer cooking time (like fresh artichokes) you can start by cooking them in the pressure cooker, then adding the rice and finishing all together.
Make sure to follow these three rules when cooking risotto in pressure cooker:
1. The ratio between rice and stock: the stock has to be slightly more than two times the rice. Example, for 100g of rice, use 220ml of stock. For a creamier risotto, use more stock.
2. The cooking time is 4 minutes sharp after the first whistling. Not one minute longer, not one minute less. When you'll open the cooker, the rice will feel still uncooked but it will get soft in the 3 minutes or resting.
3. Do not skip the resting time. It is essential for the rice to relax, release starch and get that creamy texture typical of risotto.