Milanese Risotto Instant Pot is another of my main courses with instant pot, delicious and easy to prepare. In my house, the Milanese risotto cooked in the instant pot is a true comfort dish.
In winter, I always prepare Meat Broth in the electric pressure cooker or Jar-cooked Broth, and this latter, thanks to its long shelf life, is always ready available in my fridge. Consequently, I always prepare delicious risottos with meat or vegetable broths, depending on the ingredients I add.
Furthermore, when I prepare Milanese risotto in the instant pot, I cannot help but accompany it with Ossobuco in instant pot, the classic Milanese second course that must be strictly accompanied by saffron risotto.
And thanks to the instant pot, I can get a complete meal in a few minutes, always with an eye on the budget! Don’t miss my Instant Pot Guide, to understand which one to choose and how to use them best!
If you liked the recipe for roast beef in multi cooker, you might also be interested in:
- Difficulty: Easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 4 People
- Cooking methods: Instant pot
- Cuisine: Italian
- Seasonality: All seasons
- Energy 603.10 (Kcal)
- Carbohydrates 67.18 (g) of which sugars 1.19 (g)
- Proteins 10.00 (g)
- Fat 30.20 (g) of which saturated 13.52 (g)of which unsaturated 7.62 (g)
- Fibers 1.42 (g)
- Sodium 633.06 (mg)
Indicative values for a portion of 200 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 2 3/4 cups meat broth
- 1 1/2 cups Carnaroli rice
- 1/3 cup dry white wine
- 3 tbsp butter
- 1 1/2 oz bone marrow
- 2 packets saffron
- 1 yellow onion
- 2 tbsp grated Parmesan cheese
Tools
- 1 Pot instant pot
How to prepare Milanese risotto instant pot
Clean the onion, peel it, and slice it. Then chop it very finely with a knife.
Preheat your multi-cooker for one minute, using the “sauté” function, then put the rice inside the pot and toast it for 2 minutes.
Stir the rice to toast it on all sides.
When the rice is well toasted, remove it from the pot and set aside.
In the hot pot, add the butter and let it melt. Add the sliced onion and sauté for 2 minutes.
Add the toasted rice to the pot and mix well. Deglaze with the white wine and let the alcohol completely evaporate.
When the wine has completely evaporated, add one packet of saffron, the bone marrow, and 2 1/2 cups of the broth.
Mix well to combine the ingredients and close the instant pot with the lid.
Cook the rice for 7 minutes, using the “low pressure” function or the rice cooking function at 230°F.
While the rice is cooking, dissolve the other packet of saffron in the remaining 1/4 cup of warm broth, and mix well.
When the risotto is ready, let the pressure cooker rest for 4 minutes.
After this time, depressurize, remove the lid, and blend with the remaining broth, butter, and grated Parmesan cheese. Stir with a ladle and serve immediately, piping hot.
If there is leftover risotto, you can prepare crispy rice.
Let the Milanese risotto cool completely on a flat plate, when cold, fluff the rice with a fork.
Butter the bottom of the multi-cooker pot and pour in the fluffed rice.
Press the rice into the bottom of the pot and set the “oven” cooking program at 355°F, or “air fryer” with the appropriate lid, for 6 minutes or until golden brown.
For this recipe, I used already prepared marrow from the Ossobuco in instant pot.
How to store the risotto cooked in the instant pot
The Milanese risotto instant pot is best served immediately, hot and creamy. You can store it in the fridge for two days, and reheat it in a pot by adding a ladle of broth.
