Saffron Risotto in the Pressure Cooker

Ingredients

• 1 tablespoon olive oil
• 1 shallot, minced
• 1 cup Arborio rice
• 3 cups chicken stock
• 1/2 teaspoon saffron threads
• 1/4 cup freshly grated Parmesan cheese
• 2 tablespoons butter
• Salt and pepper, to taste

Directions

1. Heat the olive oil in the pressure cooker over medium heat. Add the shallot and sauté until softened, about 2 minutes.
2. Add the rice and stir to coat in the oil. Add the chicken stock and saffron and stir to combine.
3. Close and lock the lid and set the pressure release valve to the “sealed” position. Cook on high pressure for 4 minutes.
4. Open the pressure cooker and stir in the Parmesan cheese, butter, salt, and pepper. Stir until the butter is melted and the cheese is incorporated.
5. Serve hot.

Interesting Facts

• Risotto is a traditional Italian dish, usually made with Arborio rice.
• Saffron is a spice made from the dried stigmas of a crocus flower.
• Using a pressure cooker to make risotto drastically reduces the cooking time.