Best Risotto Con Zafferano E Pancetta In Pentola A Pressione Saffron And Pancetta Risotto Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

SAFFRON RISOTTO IN THE PRESSURE COOKER



Saffron Risotto in the Pressure Cooker image

In Italy, this 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 best known of all. The traditional preparation requires 20 minutes of stirring and cooking, but I managed to learn how to prepare it in the pressure cooker or an Instant Pot®. 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.

Provided by FrancescaM

Categories     Main Dish Recipes     Rice     Risotto Recipes

Time 25m

Yield 4

Number Of Ingredients 10

1 pinch saffron
⅓ cup hot water
4 tablespoons butter, divided
1 small shallot, finely chopped
1 ½ cups Arborio rice
¾ cup dry white wine
3 ¼ cups boiling vegetable stock
⅓ cup grated Parmesan cheese
salt and freshly ground black pepper to taste
¼ cup grated Parmesan cheese, or to taste

Steps:

  • Soak saffron threads in hot water in a bowl.
  • Melt 2 1/2 tablespoons butter in a pressure cooker over low heat. Cook and stir shallot until soft, about 3 minutes. Add rice; cook and stir for a few minutes until rice has absorbed butter and is toasted, about 3 minutes. Pour in wine and allow alcohol to cook off, about 1 minute. Add boiling stock all at once and stir. Close cooker securely and place pressure regulator over vent according to manufacturer's instructions. Increase heat to high. Heat until steam escapes in a steady flow and makes a whistling sound. Reduce heat to low and cook for 4 minutes.
  • Remove cooker from heat and release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Carefully open once pressure is completely released and stir well. Stir in saffron, remaining 1 1/2 tablespoon butter, Parmesan cheese, salt, and pepper.
  • Let risotto rest for 3 minutes in order to expand, soak up the stock, and absorb flavor. Serve in warmed bowls with extra grated Parmesan cheese.

Nutrition Facts : Calories 523.3 calories, Carbohydrate 75.2 g, Cholesterol 40.8 mg, Fat 15.3 g, Fiber 1.8 g, Protein 11.3 g, SaturatedFat 9.3 g, Sodium 676.6 mg, Sugar 3.2 g

RISOTTO AI FUNGHI PORCINI IN PENTOLA A PRESSIONE (PORCINI MUSHROOM RISOTTO)



Risotto ai Funghi Porcini in Pentola a Pressione (Porcini Mushroom Risotto) image

Porcini are the most flavorful mushrooms you can find. This risotto recipe explains how to make the risotto the traditional way, as well as in a pressure cooker. With a pressure cooker, you can have this authentic Italian risotto ready after just 4 minutes of cooking!

Provided by miche

Categories     Main Dish Recipes     Rice     Risotto Recipes

Time 47m

Yield 4

Number Of Ingredients 11

4 ounces fresh porcini mushrooms
3 cups beef stock
¼ cup extra-virgin olive oil, divided
1 clove garlic, crushed
1 cup white wine, divided
1 bunch fresh parsley, chopped, divided
salt to taste
1 spring onion, finely sliced
1 ½ cups Arborio rice
¾ cup grated Parmesan cheese
2 tablespoons butter

Steps:

  • Brush dirt off porcini mushrooms with a clean cloth or vegetable brush. Slice into bite-sized pieces.
  • Pour beef stock into a saucepan over low heat. Cover and keep warm.
  • Heat 2 tablespoons olive oil in a skillet over medium heat. Cook garlic until lightly golden, about 1 minute. Stir in mushrooms; cook until slightly softened, 2 to 3 minutes. Pour in 1/2 cup wine; cook until alcohol evaporates, 3 to 5 minutes. Continue cooking until mushrooms are tender but still firm, adding a little beef stock if they look dry, about 10 minutes.
  • Remove skillet from heat; sprinkle half the parsley over mushrooms. Season with salt. Cover and keep warm.
  • Heat remaining 2 tablespoons olive oil in a stovetop pressure cooker. Cook spring onion until softened, about 1 minute. Add Arborio rice; cook and stir until toasted and coated with oil, 2 to 3 minutes. Increase heat and pour in remaining 1/2 cup wine; simmer until alcohol has evaporated and rice has absorbed most of the wine, about 2 minutes.
  • Stir beef stock 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. Fold mushroom mixture, with 1 to 2 tablespoons cooking liquid, into the rice. Stir in Parmesan cheese and butter. Let stand for 2 to 3 minutes. Sprinkle remaining parsley on top.

Nutrition Facts : Calories 644.4 calories, Carbohydrate 75.8 g, Cholesterol 28.5 mg, Fat 25 g, Fiber 2.1 g, Protein 15.9 g, SaturatedFat 8.5 g, Sodium 388.6 mg, Sugar 3.6 g

Related Topics