Best Saffron Risotto In The Pressure Cooker Recipes

PRESSURE-COOKER SHRIMP AND SAFFRON RISOTTO

Pressure-Cooker Shrimp and Saffron Risotto image

Provided by Food Network Kitchen

Time 37m

Yield 4 servings

Number Of Ingredients 12

Ingredients

2 tablespoons extra-virgin olive oil
1 small onion, coarsely chopped
3 large cloves garlic, smashed
1 teaspoon fennel seeds
1 teaspoon kosher salt, plus additional for seasoning
Freshly ground black pepper
1 1/2 cups Arborio rice
2 tablespoons tomato paste
Pinch saffron threads
1/4 cup dry white vermouth
3 cups chicken broth, low-sodium canned or homemade
1 pound medium shrimp, peeled and deveined

Steps:

Heat the olive oil in a 7-liter pressure cooker over medium-high heat. Add the onion, garlic, fennel seeds, the 1 teaspoon salt, and pepper to taste. Cook, stirring occasionally, until the vegetables soften a bit, about 5 minutes. Add the rice, tomato paste, and saffron and stir until the grains are evenly colored. Stir in vermouth and chicken broth.
Close the pressure cooker lid and bring the pressure up to high (which can take up to 10 minutes), then reduce the heat, if necessary, to maintain an even pressure for 3 minutes. Remove from the heat and press the cooker's pressure indicator stem until no more steam comes out.
Carefully remove the lid--the risotto will look a bit soupy at this point. Stir in the shrimp and let the risotto stand, off the heat, until shrimp are pale pink and cooked through, about 2 minutes. Season with additional salt and pepper, to taste.

SAFFRON RISOTTO WITH SHRIMP AND PEAS

Saffron Risotto with Shrimp and Peas image

Plump shrimp and fresh spring peas make a delicious duo in this lemony risotto, while a pinch of saffron gives it a striking golden hue.

Provided by Martha Stewart

Categories Food & Cooking Ingredients Seafood Recipes Shrimp Recipes

Time 55m

Number Of Ingredients 12

Ingredients

4 cups low-sodium chicken broth
1 teaspoon finely grated lemon zest, plus 4 teaspoons fresh lemon juice
Kosher salt and freshly ground pepper
2 tablespoons extra-virgin olive oil, plus more for drizzling
1 cup finely chopped yellow onion (from 1 small)
1 1/2 cups short-grain Italian rice, such as arborio
1/4 cup dry white wine, such as Sauvignon Blanc
1 pinch saffron
1 pound large peeled, deveined shrimp
3/4 cup fresh peas
3 tablespoons unsalted butter, room temperature
1/2 cup finely grated Parmigiano-Reggiano (1 1/2 ounces), plus more for serving

Steps:

In a saucepan, combine broth, 2 cups water, lemon zest, 1 1/4 teaspoons salt, and 1/4 teaspoon pepper. Bring to a simmer over medium heat. Meanwhile, heat a large straight-sided skillet over medium. Swirl in 2 tablespoons oil. Add onion, season with 1/4 teaspoon salt, and cook, stirring occasionally, until soft and translucent, about 5 minutes. Add rice and cook, stirring, until translucent and grains begin to make a popping sound, 3 to 4 minutes. Stir in wine and saffron; cook until wine is mostly evaporated, about 30 seconds.
Ladle 1 cup broth mixture into skillet. Stir with a wooden spoon at a moderate speed until most of broth is absorbed and bottom of skillet stays visible for a second or two as you mix, 2 to 3 minutes. Continue ladling broth into skillet, about 1/2 cup at a time (or enough to just cover rice). Stir slowly but constantly, allowing rice to absorb most of broth before adding more. Risotto is ready when rice is al dente and broth has thickened to a rich sauce, 20 to 25 minutes. (You may not need to use all of broth.) Add shrimp and peas to skillet with last addition of broth; cook until shrimp are opaque, 2 to 3 minutes.
Remove from heat. Stir in butter, lemon juice, and cheese; season with salt and pepper. Drizzle with oil and sprinkle with more cheese and pepper to serve. If the risotto becomes stiff before serving, stir in more hot broth, a little at a time, until it's loose and creamy.

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

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

INSTANT POT CARROT-SAFFRON RISOTTO

Instant Pot Carrot-Saffron Risotto image

An electric pressure cooker is so worth the precious counter space it takes up. Not only does food cook in a fraction of the time, but the results are rich and flavorful. Use this recipe as a guide, and sub out whatever vegetables and flavorings you have on hand. Zucchini and mint, mushrooms and thyme, or shredded butternut squash and rosemary would all be lovely in place of the carrots and saffron.

Provided by Samantha Seneviratne

Categories dinner, grains and rice, main course, side dish

Time 35m

Yield 4 to 6 servings

Number Of Ingredients 9

Ingredients

4 tablespoons unsalted butter (1/2 stick)
1 small yellow onion, finely chopped
2 large carrots, peeled and shredded (about 2 cups)
Kosher salt and black pepper
2 cups arborio rice (about 13 1/2 ounces)
1/2 cup dry white wine
4 cups lower-sodium chicken broth
1/4 teaspoon crushed saffron threads
1 1/2 cups grated Parmesan (about 1 1/2 ounces), plus more for serving

Steps:

Set the electric pressure cooker to sauté and melt 3 tablespoons butter. Add the onion and cook, stirring until translucent, about 5 minutes. Add the carrots and cook until just beginning to soften, about 4 minutes. Season with salt and pepper.
Stir in the arborio rice and cook until lightly toasted, about 2 minutes. Add the wine and cook, stirring, until it has evaporated, about 4 minutes.
Stir in the broth and saffron, cover, and set the electric pressure cooker for 5 minutes on high pressure. It will take a couple of minutes for it to come to pressure.
When the 5 minutes is up, immediately release the pressure. Carefully open the lid, stir in the cheese and remaining 1 tablespoon butter. Season the risotto to taste with salt and pepper, then serve topped with extra cheese.