Ingredients Jump to Instructions ↓

  1. 1 tablespoon 15ml Olive oil

  2. 3 tablespoons 45ml Shallots - finely chopped (large)

  3. 1 1/2 cups 240g / 8 1/2oz Italian short-grain rice - (10 oz)

  4. 1/2 cup 118ml Dry white wine or vermouth

  5. 3 1/2 cups 829ml Chicken stock - (to 4)

  6. 1 teaspoon 5ml Salt

  7. 1/4 teaspoon 1 1/3ml Saffron threads - (scant) - crumbled

  8. 1/2 cup 73g / 2.6oz Freshly-grated Parmesan cheese - (2 oz)

  9. 3 tablespoons 45ml Minced fresh parsley Freshly-ground black pepper - to taste

Instructions Jump to Ingredients ↑

  1. Recipe Instructions Heat the oil in the pressure cooker. Add the shallots and cook over high heat until just translucent, about 30 seconds. Add the rice and stir to thoroughly coat with oil. Add the wine and stir constantly until it has evaporated, about 1 minute. Stir in 3 1/2 cups of the stock, the salt and the saffron. Lock the lid in place and bring to high pressure over high heat. Lower the heat just enough to maintain high pressure and cook for 5 minutes. Reduce the pressure with a quick-release method. Remove the lid, tilting it away from you to allow any excess steam to escape. Give the risotto a vigorous stir. If the rice is still a bit too hard or the risotto is too soupy, cook it over moderately-high heat, stirring constantly, until the desired texture and consistency are reached. Add the remaining 1/2 cup of stock if necessary. Stir in the Parmesan and parsley and season with pepper. Serve immediately in shallow bowls. This recipe yields 6 first-course or 4 main-course servings.


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