Perfect Saffron Risotto with Instant Pot: Creamy, Quick, and Not Overcooked
Electric Pressure Cooking
Issue No. 1: Is your risotto in the Instant Pot overcooked or soupy? SOLVED!
Pressure cooking risotto requires precise liquid measurement to prevent the rice from becoming overcooked or sticking to the bottom.
The Solution (1:1 Ratio Secret):
Precise Liquid Ratio: The key is to use a lower liquid ratio (about 1:1, max 1:1.25) compared to traditional cooking, as there is no evaporation.
Short Cooking Time: The risotto cooks perfectly in 4 minutes on high pressure. The final secret is stirring in butter after releasing the pressure.
- Difficulty: Medium
- Cost: Inexpensive
- Preparation time: 5 Minutes
- Portions: 4
- Cooking methods: Instant pot
- Cuisine: Italian
Ingredients Saffron Risotto Instant Pot
- 1 1/2 cups Carnaroli rice
- 1 1/2 cups vegetable broth (1:1 Ratio (with rice))
- 1 packet saffron (Dissolved in a tablespoon of broth)
- 1/2 onion (Finely chopped)
- 2 tbsps butter
- 3 tbsps dry white wine
- 1/3 cup grated Parmesan cheese (for stirring in)
- 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 of butter and the onion. Sauté for 2 minutes.
Toasting: Add the rice and toast it for 1 minute, stirring. Deglaze with white wine and let the alcohol evaporate (about 1 minute).
Liquid: Press Cancel. Pour in the hot broth (with the dissolved saffron) and salt. Stir quickly, ensuring no grains are sticking to the bottom.Cooking: Close the lid, seal the valve, and set Pressure Cook (Manual) to High Pressure for 4 minutes.
Release: Once done, let the pressure release naturally for 5 minutes (NPR), then open the valve for quick release (QR).Stirring in: Open the lid, add the remaining butter (1 tbsp) and Parmesan. Stir vigorously. The risotto will be creamy, with a wave-like texture, and ready to be served immediately.
Notes & Tips, Storage, and Variations
Storage: Risotto, like all risottos, should be enjoyed immediately. Leftovers can be stored in the fridge for 1 day.
Variations: For a Milan-style risotto, add beef marrow in the initial sauté.
