Making risotto with the pressure cooker is truly a blast.
Do you know what it means not to stand there next to the pot stirring and stirring the risotto?
Practically a dream.
As I already wrote in my recipe 7-Minute Risotto Recipe, just know your pressure cooker and pay attention to the cooking minutes and you’re all set.
Today I propose the recipe for Yellow Risotto in the Pressure Cooker.
A delicious recipe that you can easily prepare even if you come home late and still want to enjoy a good meal.
Also check out How to Cook with the Pressure Cooker and Christmas and New Year’s Menu with the Pressure Cooker
- Difficulty: Very Easy
- Cost: Economical
- Preparation time: 5 Minutes
- Portions: 4 People
- Cooking methods: Pressure Cooker
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients
- 2 cups Carnaroli rice
- 5 tbsp butter
- Half onion (chopped)
- 1 glass dry white wine
- 3.5 cups vegetable broth
- 1 packet saffron
- to taste salt
- to taste grated Parmesan cheese
Tools
- 1 Pressure Cooker lagostina
Preparation
First, you need to brown the chopped onion with 3.5 tbsp of butter;
Add the rice and toast it while stirring;
Pour in the white wine and let it evaporate;
Add the boiling salted vegetable broth and saffron;
Close the pressure cooker and increase the heat;
After the whistle, lower the heat and cook for 7 minutes;
When the time is up, turn off the heat and remove the lid;
Mix in 1.5 tbsp of butter with the risotto, stir and serve with plenty of grated Parmesan cheese.
Store leftover rice in a well-sealed container in the fridge for 2 days.
Store leftover rice in a well-sealed container in the fridge for 2 days.
