- 2 3/4 cups vegetable broth
- 3 1/2 tablespoons hot water
- 1 pinch saffron threads
- 2 tablespoons extra-virgin olive oil
- 1/2 onion, thinly sliced
- 10 1/2 ounces Arborio rice
- 1/2 cup white wine
- 1/2 cup grated Parmesan cheese
- 2 tablespoons grated Parmesan cheese
- 1 3/4 ounces pancetta, cubed
- 2 tablespoons butter
- Pour vegetable stock into a saucepan over low heat. Cover and keep warm.
- Combine hot water and saffron threads in a small bowl.
- Heat 2 tablespoons oil in a stovetop pressure cooker. Cook and stir onion until softened, 3 to 5 minutes. Add Arborio rice; cook and stir until toasted and coated with oil, 2 to 3 minutes. Increase heat and pour in wine; simmer until alcohol has evaporated and rice has absorbed wine, about 2 minutes.
- Stir vegetable stock and saffron mixture into the pressure cooker. Seal according to manufacturer's instructions. Increase heat to high; cook until cooker whistles, about 5 minutes. Reduce heat to low and cook for 4 minutes.
- Remove cooker from heat and release pressure according to manufacturer's instructions. Remove the lid. Stir in 1/2 cup plus 2 tablespoons Parmesan cheese, pancetta, and butter. Let stand until rice absorbs remaining stock and Parmesan cheese melts, 2 to 3 minutes.
05/09/2018
recipepes.com
Risotto con Zafferano e Pancetta in Pentola a Pressione (Saffron and Pancetta Risotto), recipe
PT15M
PT1H
5
455 calories
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