Instant Pot® Risotto alla Milanese

Name: Instant Pot® Risotto alla Milanese
Prep time: 5 min
Cook time: 30 min
Total time: 45 min
Ingredients: 3 cups low-sodium chicken broth; 2 pinches saffron; 2 tablespoons olive oil; 1 cup finely diced onion; 0.25 cup dry white wine; 1.5 cups Arborio rice; 3 tablespoons freshly grated Parmesan cheese, plus more for serving; 1 tablespoon butter

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This recipe dates back to the 1500s and originates in Milan. Typically there are very few ingredients in this dish, resulting in a risotto that is deep yellow with a delicate flavor. I've changed the ingredients to suit modern cooks; originally beef marrow was used, something that is difficult to find. This recipe makes six, very large servings. It does not reheat well.

Recipe by Bren

Updated on January 14, 2022

Prep Time:

5 mins

Cook Time:

30 mins

Additional Time:

10 mins

Total Time:

45 mins

Servings:

6

Yield:

6 servings

Jump to Nutrition Facts

Ingredients

3 cups low-sodium chicken broth
2 pinches saffron
2 tablespoons olive oil
1 cup finely diced onion
¼ cup dry white wine
1 ½ cups Arborio rice
3 tablespoons freshly grated Parmesan cheese, plus more for serving
1 tablespoon butter (Optional)

Directions

Heat chicken broth in a sauce pan over low heat. Add saffron threads and simmer without boiling.
Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add oil and allow to get hot. Stir in onion and cook until soft and translucent, 3 to 4 minutes. Stir in rice and saute, stirring frequently, for 2 minutes. Deglaze with white wine and allow to reduce by half. Pour hot broth and saffron mixture into the Instant Pot® and stir to combine. Close and lock the lid.
Select high pressure according to manufacturer's instructions; set timer for 6 minutes. Allow 10 to 15 minutes for pressure to build.
Release pressure carefully using the quick-release method in short bursts according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Stir in Parmesan cheese and butter and allow to sit for 3 minutes before serving. Top each serving with additional Parmesan cheese, if desired.

Cook's Note:

Homemade chicken broth tastes best for this risotto. Ideally unsalted or if you use store-bought chicken broth, try buying one with no salt added or a low salt version.

Nutrition Facts (per serving)

301	Calories
7g	Fat
49g	Carbs
7g	Protein

Nutrition Facts
Servings Per Recipe 6
Calories 301
% Daily Value *
Total Fat 7g	9%
Saturated Fat 3g	13%
Cholesterol 9mg	3%
Sodium 111mg	5%
Total Carbohydrate 49g	18%
Dietary Fiber 1g	4%
Total Sugars 2g
Protein 7g
Vitamin C 2mg	12%
Calcium 36mg	3%
Iron 1mg	3%
Potassium 58mg	1%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.