RISOTTO CON ZAFFERANO E PANCETTA IN PENTOLA A PRESSIONE (SAFFRON AND PANCETTA RISOTTO)

Risotto con Zafferano e Pancetta in Pentola a Pressione (Saffron and Pancetta Risotto) image

Fragrant, flavorful saffron is the perfect ingredient for a simple, yet tasty risotto. You can prepare this recipe in no time using a pressure cooker, or choose to make it the traditional way in a regular pot.

Provided by miche

Categories Main Dish Recipes Rice Risotto Recipes

Time 33m

Yield 4

Number Of Ingredients 11

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Ingredients

2 ¾ cups vegetable broth
3 ½ tablespoons hot water
1 pinch saffron threads
2 tablespoons extra-virgin olive oil
½ onion, thinly sliced
10 ½ ounces Arborio rice
½ cup white wine
½ cup grated Parmesan cheese
2 tablespoons grated Parmesan cheese
1 ¾ ounces pancetta, cubed
2 tablespoons butter

Steps:

Pour vegetable stock into a saucepan over low heat. Cover and keep warm.
Combine hot water and saffron threads in a small bowl.
Heat 2 tablespoons oil in a stovetop pressure cooker. Cook and stir onion until softened, 3 to 5 minutes. Add Arborio rice; cook and stir until toasted and coated with oil, 2 to 3 minutes. Increase heat and pour in wine; simmer until alcohol has evaporated and rice has absorbed wine, about 2 minutes.
Stir vegetable stock and saffron mixture into the pressure cooker. Seal according to manufacturer's instructions. Increase heat to high; cook until cooker whistles, about 5 minutes. Reduce heat to low and cook for 4 minutes.
Remove cooker from heat and release pressure according to manufacturer's instructions. Remove the lid. Stir in 1/2 cup plus 2 tablespoons Parmesan cheese, pancetta, and butter. Let stand until rice absorbs remaining stock and Parmesan cheese melts, 2 to 3 minutes.

Nutrition Facts : Calories 510.1 calories, Carbohydrate 67.2 g, Cholesterol 30.7 mg, Fat 18.1 g, Fiber 2 g, Protein 12.4 g, SaturatedFat 7.3 g, Sodium 644.1 mg, Sugar 3.7 g