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 Summary

5 mins
30 mins
10 mins
45 mins
6 servings


Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • 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

301 calories; protein 6.7g; carbohydrates 49.2g; fat 7.4g; cholesterol 9.3mg; sodium 110.5mg. Full Nutrition