Cooking Tools My Recipe Box My Pantry My Shopping List KitchenSync Find Recipes
Recipe Categories Appetizers Beverages Breads Breakfast Cookies Desserts Entrees For Baby Holiday Recipes Espresso Recipes Newlyweds Pasta Pastry Salad Sauces and Dressings Sides Soups Spice Mixes
Traditional Italian favorite updated using your pressure cooker, with no compromise in taste.
Traditional Saffron Risotto
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)
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).

Servings: 6 as 1st course, 4 as a main dish.

Nutritional information per serving

No nutrition information available

Get Cooking! Recipe Contest

Think your recipe has what it takes to win? Let the Cuisinart culinary community be the judge. Enter our Get Cooking! contest and win a "Wake-up Those Taste Buds" Kitchen Collection!

Recipe Box, Pantry & Shopping List

Create a list based on all the ingredients you will need for your favorite recipes. Add ingredients, search recipes and manage your Shopping list. Its convenient, fun and so easy to use!