Risotto Con Zafferano E Pancetta In Pentola A Pressione (Saffron And Pancetta Risotto)

Risotto Con Zafferano E Pancetta In Pentola A Pressione (Saffron And Pancetta Risotto)


1. Pour vegetable stock into a saucepan over low heat. Cover and keep warm.

2. Combine hot water and saffron threads in a small bowl.

3. Heat 2 tablespoons oil in a stovetop pressure cooker. Cook and stir onion until softened, 3 to 5 minutes. Add Arborio rice; cook and stir until toasted and coated with oil, 2 to 3 minutes. Increase heat and pour in wine; simmer until alcohol has evaporated and rice has absorbed wine, about 2 minutes.

4. Stir vegetable stock and saffron mixture into the pressure cooker. Seal according to manufacturer's instructions. Increase heat to high; cook until cooker whistles, about 5 minutes. Reduce heat to low and cook for 4 minutes.

5. Remove cooker from heat and release pressure according to manufacturer's instructions. Remove the lid. Stir in 1/2 cup plus 2 tablespoons Parmesan cheese, pancetta, and butter. Let stand until rice absorbs remaining stock and Parmesan cheese melts, 2 to 3 minutes.

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Nutrition

Ingredients