Ingredients

1 Tablespoon Extra Virgin or 1st Press Olive Oil(use the most expensive you can afford)

1/2 cup finely chopped onion(pieces should be about the size of a grain of cooked rice)

1 1/2 cups Arborio Rice(it is important to use Arborio Rice to create a creamy sauce)

3 1/2 to 4 cups high quality chicken broth

generous 1/4 tsp saffron threads

1 tsp salt, or to taste

Freshly grated Parmigiano Reggiano cheese(again the best you can afford)

Instructions

1. Heat 3 1/2 cups broth with saffron threads in large glass measuring cup until it just starts to boil and set aside.
2. Heat oil in pressure cooker, add chopped onions and cook over med-high heat, stirring frequently until soft but not browned
3. Add in the rice, stirring to coat with the oil. then add 3 1/2 cups both and salt. (Stand back to avoid sputtering oil.)
4. Lock lid in place. Bring to high pressure over high heat. Lower the heat just enough to maintain high pressure and cook for 7 minutes.
5. Reduce the pressure with a quick release method. Remove the lid, tilting it away from you to allow excess steam to escape.
6. If the risotto isn't creamy, stir in a bit more stock and cook over high heat, stirring constantly, until the rice achieves the desired consistency. It should be tender but chewy with a creamy sauce.
7. Stir in cheese and serve immediately in shallow pasta bowls. Additional cheese can be added at the table if desired.

Can be made vegetarian by using vegetable broth & balsamic vinegar instead of cheese.

In our northern Italian family saffron risotto is traditionally served with sautéed chantrelles, or a combination of wild and domestic mushrooms, and dried porcini(soaked in boiling water until soft-about ½ hour).

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