Saffron Risotto in the Pressure Cooker
In Italy, this is known as 'risotto alla Milanese,' 'risotto giallo,' or 'risotto allo zafferano.' Whatever you call it, it is the king of risottos, the simplest yet best known of all. The traditional preparation requires 20 minutes of stirring and cooking, but I managed to learn how to prepare it in the pressure cooker or an Instant Pot®. I swear, you won't notice the difference! I have provided further tips for all your pressure cooker risottos in the notes at the end of the recipe.
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You can cook any kind of risotto in a pressure cooker. Simply cook the other ingredients (such as mushrooms, pancetta, or seafood) separately and add to the rice at the end. If using ingredients that require a longer cooking time (like fresh artichokes) you can start by cooking them in the pressure cooker, then adding the rice and finishing all together. If you have an Instant Pot(R) you can prepare the ingredients in the Instant Pot(R) on Saute mode.
There are 3 rules when cooking risotto in pressure cooker. First, the amount of stock has to be slightly more than two times the rice, about 20% more than double. For a creamier risotto, use more stock. Second, the cooking time is 4 minutes sharp after the first whistling. Not one minute longer, not one minute less. When you open the cooker, the rice will feel still uncooked but it will get soft in the 3 minutes of resting. Third, do not skip the resting time. It is essential for the rice to relax, release starch, and get that creamy texture typical of risotto.