Perfect Saffron Risotto with Instant Pot: Creamy, Fast and No-Scorch
Electric Pressure Cooking
The #1 Problem: Did your Instant Pot risotto turn mushy or soupy? SOLVED!
Pressure-cooking risotto requires precise liquid measurements to avoid mushy rice or rice sticking to the bottom.
The Solution (The 1:1 Liquid Ratio Secret):
Precise Liquid Ratio: The key is to use a lower liquid ratio (about 1:1, max 1:1.25) compared to traditional stovetop cooking, because there is no evaporation.
Short Cooking Time: The risotto cooks perfectly in 4 minutes at high pressure. The final secret is finishing (mantecatura) after the pressure release.
- Difficulty: Medium
- Cost: Budget-friendly
- Preparation time: 5 Minutes
- Cooking time: 4 Minutes
- Portions: 4
- Cooking methods: Instant Pot
- Cuisine: Italian
Ingredients for Saffron Risotto Instant Pot
- 1 3/4 cups Carnaroli rice
- 1 3/4 cups vegetable broth (1:1 ratio (relative to the rice))
- 1 sachet saffron (Dissolved in 1 tbsp of broth)
- 1/2 onion (Finely chopped)
- 2 tbsp butter
- 2 2/3 tbsp dry white wine
- 1/3 cup grated Parmesan (for finishing)
- to taste salt
Tools
- Instant Pot
Step-by-Step Procedure
Sauté: Press Sauté (Normal) on the Instant Pot. When the IP is hot, add 1 tbsp (15g) of butter and the onion. Sauté for 2 minutes.
Toasting: Add the rice and toast for 1 minute, stirring. Deglaze with the white wine and let the alcohol evaporate (about 1 minute).
Liquid: Press Cancel. Pour in the hot broth (with the dissolved saffron) and the salt. Stir quickly, making sure no grains are stuck to the bottom.Cooking: Close the lid, seal the valve and set Pressure Cook (Manual) to High Pressure for 4 minutes.
Release: At the end, let the pressure release naturally for 5 minutes (NPR), then open the valve for a quick release (QR).Finish (Mantecatura): Open the lid, add the remaining butter (1 tbsp / 15g) and the Parmesan. Stir vigorously. The risotto will be creamy and ready to serve immediately.
Notes & Tips, Storage and Variations
Storage: Risotto, like all risottos, should be enjoyed immediately. Leftovers can be stored in the refrigerator for 1 day.
Variations: For a Milanese-style risotto, add beef marrow in the initial sauté.
IF YOU WANT TO KNOW MORE
“SPECIAL: Guide to the best multicooker and electric pressure cooker models”.
