Instant Pot Carrot Saffron Risotto Recipes

INSTANT POT CARROT-SAFFRON RISOTTO

Instant Pot Carrot-Saffron Risotto image

An electric pressure cooker is so worth the precious counter space it takes up. Not only does food cook in a fraction of the time, but the results are rich and flavorful. Use this recipe as a guide, and sub out whatever vegetables and flavorings you have on hand. Zucchini and mint, mushrooms and thyme, or shredded butternut squash and rosemary would all be lovely in place of the carrots and saffron.

Provided by Samantha Seneviratne

Categories dinner, grains and rice, main course, side dish

Time 35m

Yield 4 to 6 servings

Number Of Ingredients 9

Ingredients

4 tablespoons unsalted butter (1/2 stick)
1 small yellow onion, finely chopped
2 large carrots, peeled and shredded (about 2 cups)
Kosher salt and black pepper
2 cups arborio rice (about 13 1/2 ounces)
1/2 cup dry white wine
4 cups lower-sodium chicken broth
1/4 teaspoon crushed saffron threads
1 1/2 cups grated Parmesan (about 1 1/2 ounces), plus more for serving

Steps:

Set the electric pressure cooker to sauté and melt 3 tablespoons butter. Add the onion and cook, stirring until translucent, about 5 minutes. Add the carrots and cook until just beginning to soften, about 4 minutes. Season with salt and pepper.
Stir in the arborio rice and cook until lightly toasted, about 2 minutes. Add the wine and cook, stirring, until it has evaporated, about 4 minutes.
Stir in the broth and saffron, cover, and set the electric pressure cooker for 5 minutes on high pressure. It will take a couple of minutes for it to come to pressure.
When the 5 minutes is up, immediately release the pressure. Carefully open the lid, stir in the cheese and remaining 1 tablespoon butter. Season the risotto to taste with salt and pepper, then serve topped with extra cheese.

SAFFRON RISOTTO IN THE PRESSURE COOKER

Saffron Risotto in the Pressure Cooker image

In Italy, this is known as 'risotto alla Milanese,' 'risotto giallo,' or 'risotto allo zafferano.' Whatever you call it, it is the king of risottos, the simplest yet best known of all. The traditional preparation requires 20 minutes of stirring and cooking, but I managed to learn how to prepare it in the pressure cooker or an Instant Pot®. I swear, you won't notice the difference! I have provided further tips for all your pressure cooker risottos in the notes at the end of the recipe.

Provided by FrancescaM

Categories Main Dish Recipes Rice Risotto Recipes

Time 25m

Yield 4

Number Of Ingredients 10

Ingredients

1 pinch saffron
⅓ cup hot water
4 tablespoons butter, divided
1 small shallot, finely chopped
1 ½ cups Arborio rice
¾ cup dry white wine
3 ¼ cups boiling vegetable stock
⅓ cup grated Parmesan cheese
salt and freshly ground black pepper to taste
¼ cup grated Parmesan cheese, or to taste

Steps:

Soak saffron threads in hot water in a bowl.
Melt 2 1/2 tablespoons butter in a pressure cooker over low heat. Cook and stir shallot until soft, about 3 minutes. Add rice; cook and stir for a few minutes until rice has absorbed butter and is toasted, about 3 minutes. Pour in wine and allow alcohol to cook off, about 1 minute. Add boiling stock all at once and stir. Close cooker securely and place pressure regulator over vent according to manufacturer's instructions. Increase heat to high. Heat until steam escapes in a steady flow and makes a whistling sound. Reduce heat to low and cook for 4 minutes.
Remove cooker from heat and release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Carefully open once pressure is completely released and stir well. Stir in saffron, remaining 1 1/2 tablespoon butter, Parmesan cheese, salt, and pepper.
Let risotto rest for 3 minutes in order to expand, soak up the stock, and absorb flavor. Serve in warmed bowls with extra grated Parmesan cheese.

Nutrition Facts : Calories 523.3 calories, Carbohydrate 75.2 g, Cholesterol 40.8 mg, Fat 15.3 g, Fiber 1.8 g, Protein 11.3 g, SaturatedFat 9.3 g, Sodium 676.6 mg, Sugar 3.2 g

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