Risotto con Zafferano e Pancetta in Pentola a Pressione (Saffron and Pancetta Risotto)
If using a regular pot, use 1 quart vegetable stock. Follow recipe above through step 3. Once the wine has been absorbed, reduce heat to medium and stir in warm stock 1 ladleful at a time, stirring after each addition until it is fully absorbed. The rice will take 18 to 20 minutes to cook fully. Add the saffron halfway through cooking. Once the rice is fully cooked, stir in Parmesan cheese, pancetta, and butter. Remove from heat and let stand 2 to 3 minutes before serving.
Cooking risotto in a pressure cooker is ridiculously convenient, but it requires almost perfection in timing and quantities. The stock has to be a tiny bit more than twice the weight of the rice. For instance, if you use 4 ounces of rice, the stock will always be 8 to 9 fluid ounces at most. Also, the cooking time after the first whistle should not exceed 4 minutes sharp, so use a timer. Longer cooking will result in overcooked rice. When you open the cooker, if the rice tastes a bit raw and there's still stock in the cooker, don't worry; it will keep cooking during resting time and absorb any remaining stock, which is very important in preparing risotto. Don't skip this step!
Instead of saffron threads, you can use a sachet of saffron powder.