Instant Pot Saffron Risotto

This Saffron Risotto, made in the Instant Pot, takes most of the work out of making risotto. You still end up with a creamy pot of delicious risotto, the perfect accompaniment to hearty braised meats.

This is the easiest risotto you will ever make. Rather than stirring in portions of broth or water and stirring until it's absorbed before adding more and stirring, stirring, and stirring again, this risotto is mostly hands off.

In fact, it's unbelievably easy! You end up with a creamy, cheesy, and decadent side dish that will elevate your dinner to restaurant-worthy.

Instant Pot? It's a programmable countertop multi-cooker that can do a number of things, including sauté, slow cook, and, most importantly, pressure cook. There are also rice cooker and yogurt making functions to name a few. In fact, I know that some of the newer models are adding even more functionality. I'm just trying to look away so I don't buy another one!

While I've always been a fan of slow cookers, I've kind of become converted to pressure cooking. A lot of the meals that you are used to making in the slow cooker can be prepared in just a few minutes in the pressure cooker.

P.S. You can also buy multi-cookers from other brands, such as Ninja, and even Crock Pot.

I'm fully convinced that the Instant Pot is a fabulous method for making risotto after making this dish, although I love the saffron risotto I made using the traditional method too.

One of the key ingredients to risotto is arborio rice. It's a starchy and roundish rice that is typically grown in northwest Italy. You don't rinse it because you want all of the starch to create a creaminess in the dish.

How to make Instant Pot Risotto:

Step One: 

Using the sauté function, cook the onions and garlic in the the multi cooker.

Step Two:

Sauté the rice in the multi cooker until it begins to lightly brown. 

Step Three:

Add in the saffron and then deglaze the pan with some dry white wine. Add in the warmed broth and stir the ingredients together.

Step Four: 

Pressure cook the risotto for 6 minutes and then manually release the pressure. Stir in the Parmesan and continue stirring until any extra liquid has been absorbed and the risotto is creamy. Season with more salt as needed. 

Serve this cheesy risotto with rich meats such as braised brisket, osso buco, or a grilled steak along with a vegetable dish or a salad. The flavor of this risotto is earthy and cheesy, and the rice is perfectly al dente.

More Instant Pot recipes from Karen's Kitchen Stories:

• Instant Pot Mashed Potatoes
• Instant Pot Carolina-style Pulled Pork
• Instant Pot Turkey Meatloaf
• Instant Pot Steel Cut Oats with Apple Raisin Compote
• Instant Pot Leek and Potato Soup
• Instant Pot Beef Burgundy
• Instant Pot Black Eyed Pea Hummus
• Instant Pot Beef and Beer Soup

It's another Multi Cooker Monday hosted by Sue of Palatable Pastime. Check out everyone's recipes!

Multicooker Monday July 2020: Recipes using Small Kitchen Appliances

• Instant Pot Chicken and Rice from Making Miracles
• Instant Pot Saffron Risotto from Karen's Kitchen Stories
• Ghugni/White Peas Curry- Pressure Cooker from Sneha's Recipe
• Slow Cooker Cottage Ham with Green Beans and Potatoes from Palatable Pastime
• Crockpot Cheesy Potatoes from A Day in the Life on the Farm

Instant Pot Saffron Risotto

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Yield: 6 servings

Author: Karen Kerr

Serve this cheesy risotto with rich meats such as braised brisket, osso buco, or a grilled steak along with a vegetable dish or a salad. The flavor of this risotto is earthy and cheesy, and the rice is perfectly al dente.

Ingredients:

• 2 tablespoons extra virgin olive oil
• 2 tablespoons butter
• 1 medium onion, diced
• 2 large garlic cloves, grated
• 1 2/3 cups arborio rice
• 1 1/2 teaspoons kosher salt
• Pinch of saffron threads, ground in a mortar and pestle
• 1/4 cup dry white wine
• 4 cups chicken stock, warmed 
• 1/4 cup freshly grated Parmesan cheese
• Garnish of chopped scallions, chives, or parsley

Instructions:

1. Using the sauté function on the multi cooker, heat the olive oil and 1 tablespoon of the butter. Add the onion and cook over regular heat for about 5 minutes, until it is tender. Add the garlic and stir. 
2. Stir in the rice and salt and cook, stirring often, until the rice has slightly browned, about 5 minutes. 
3. Add the ground saffron to the pot along with the wine. Stir, scraping up any browned bits. Cook, stirring, until the wine has been absorbed, about a minute. 
4. Stir in the warm chicken stock and cook on high pressure for 6 minutes. Release the pressure manually. 
5. Stir in the Parmesan and continue stirring until all of the liquid has been absorbed and the dish is creamy, about 1  minute. 
6. Add more salt as necessary after tasting and garnish with the herbs of your choice. 

Calories
233.73

Fat (grams)
11.56

Sat. Fat (grams)
4.24

Carbs (grams)
23.53

Fiber (grams)
0.34

Net carbs
23.19

Sugar (grams)
3.45

Protein (grams)
6.84

Sodium (milligrams)
865.11

Cholesterol (grams)
18.55

https://www.karenskitchenstories.com/2020/07/instant-pot-saffron-risotto.html

Karen's Kitchen Stories

Risotto, Instant Pot, Pressure Cooker

Side Dish

Italian

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Created using The Recipes Generator

Recipe inspired by Dinner in an Instant by Melissa Clark, combined with multiple other recipes on the interwebs.

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