Instant Pot Risotto Alla Milanese Recipes

INSTANT POT® RISOTTO ALLA MILANESE

Steps:

• 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.

RISOTTO MILANESE

Steps:

• Coat a large saucepan generously with olive oil over medium heat. Add the onions and salt and sweat them until translucent, about 5 minutes. Bring the pan to a medium-high heat. Add the rice and cook for 3 to 4 minutes, letting the rice slightly stick to the bottom of the pan and scraping it off. It should also sound crackly.
• Add the saffron to the hot chicken stock; the stock should turn bright yellow.
• Add the wine to the pan until it covers the surface of the rice. Season with salt and cook over a medium-high heat, stirring continuously until the wine has absorbed into the rice. Add the saffron chicken stock to the pan until it covers the rice. Cook over a medium-high heat, stirring continuously until the stock has absorbed into the rice.
• Repeat this process two more times with the hot saffron chicken stock. When the third addition of the stock has absorbed and the rice is very creamy, bite a couple grains of rice to be sure it is cooked perfectly. If it is still a little crunchy, add a little more stock and cook the rice for another couple of minutes. When the rice is cooked perfectly, remove it from the heat.
• Toss in the butter and Parmigiano-Reggiano and "whip the heck out of it." The rice should be creamy but still flow and hold its own shape.

INSTANT POT® RISOTTO

Steps:

• Dissolve the chicken bouillon cube in the hot water and set aside.
• Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add olive oil to the pot. Add onion and cook for 1 minute. Add garlic and rice and stir until each grain of rice is coated with the oil mixture. Cook until rice is slightly toasted, about 2 minutes. Pour in white wine and simmer for about 30 seconds. Stir in chicken broth.
• Turn off Saute function. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 6 minutes. Allow 5 to 10 minutes for pressure to build.
• Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Add butter; stir until risotto is creamy, about 1 minute. Stir in Parmigiano-Reggiano cheese until melted and well combined. Serve sprinkled with parsley.

RISOTTO ALLA MILANESE

Steps:

• Melt half of the butter in a medium saucepan over low heat. Simmer the onion and beef marrow in the butter for about 10 minutes. When the onion is soft, remove the onion and marrow from the pan using a slotted spoon, and set aside. (I like to leave the onions in.)
• Saute the rice in the pan over medium heat for 5 to 7 minutes, or until lightly toasted. Stir constantly so the rice will not stick and burn. Stir in one ladle of beef stock, and keep stirring until it is mostly absorbed, ladling and stirring in more of the broth as well as the white wine in the same manner, until the rice is almost al dente. Stir in the saffron, remaining butter, and 3/4 cup of Parmesan cheese. Turn off the heat, cover and let sit for 4 or 5 minutes.
• Serve as a bed for ossibuchi or by itself with as much of the remaining Parmesan cheese sprinkled over as you like.

RISOTTO ALLA MILANESE

Steps:

• Heat butter in a large, heavy saucepan. Add shallots and saute over medium heat until soft but not brown. Stir in rice and cook for several minutes, until the rice is well coated with butter.
• Place the stock in another saucepan and keep it simmering.
• Dissolve the saffron in a little of the stock in a small dish and stir into the rice.
• Then, stirring the rice constantly, add the simmering stock, about one-half cup at a time, adding additional stock every few minutes as the rice absorbs it. After about 25 minutes, the rice should have absorbed most of the stock and be "al dente" and cohere in a creamy mass. Do not overcook the rice. Season to taste.
• Serve at once with freshly grated Parmesan cheese.

SAFFRON RISOTTO IN THE PRESSURE COOKER

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.

RISOTTO ALLA MILANESE

Steps:

• Heat the butter, salt pork, and olive oil in a heavy skillet over moderate heat.
• Add the onions and cook until lightly browned.
• Add the chopped livers, salt, and pepper, and stir. Cook for 5 minutes.
• Add the rice, stirring well, and cook for 2 minutes. Add the boiling broth, stir well, cover and simmer over low heat for 15 minutes.
• Test for seasoning and doneness. The risotto should be creamy in texture and the rice should be cooked but still slightly firm to the teeth.
• If the rice is too dry, add a little more broth. If too runny, cook uncovered for a minute or two.
• Do not overcook. Just prior to serving stir in the saffron. Serve with grated fresh parmesan cheese sprinkled on top.
• You might also want to add some freshly ground black pepper on top.
• For Vegetarian remove the Chicken liver, the salt pork and do not use the chicken broth. Also do not add any fish/seafood such as shrimp to the recipe. Fish/seafood is not considered vegetarian.

RISOTTO ALLA MILANESE

Steps:

• Put 30 g of the butter in a large pan and melt it (keep the remaining butter for later).
• Add the finely chopped onion.
• Sweat over a medium heat for about 2 minutes.
• Add the bone marrow and continue cooking for another 3 minutes, breaking it with the spoon while stirring.
• Once the onion is soft, add the rice and and stir until the rice is completely coated with the fat.
• You can see that the rice will start to become translucent, keep stirring and sweat the rice for a minute or two.
• Then, add the white wine, keep stirring and let the wine evaporate (it will probably take a couple of minutes).
• Now, add the stock and turn the heat to medium/low, the stock, which is kept simmering in order to stay hot, should be added at the rate of a couple of ladlefuls at a time and when this is absorbed, add more stock.
• Carry on in this way for about 15 minutes, during this stage, do not leave the pan alone and stir regularly (gently).
• After 15 minutes, you will probably need an extra 3 to 5 minutes to complete the final stage of cooking (this time depends on the type of rice you are using). From now on, taste the rice every minute until the rice is cooked "al dente" (this means that the rice is tender outside, but still slightly firm to the bite in the centre). At the same time, the tasting will tell you if you need to adjust seasoning with salt. Regular but gentle stirring is required for the last minutes in order to avoid the risotto sticking to the bottom of the pan.
• In these last minutes, if the stock is completely absorbed, you can gradually add a bit more (say a half ladle at a time) because at this final stage you do not want the risotto becoming too watery.
• Now, at about the 15th minute, put the saffron powder into a glass.
• Add half a ladle of stock and dissolve the saffron stirring with a small spoon and then add the saffron into the pan.
• Stir until all the rice is uniformly coloured (golden yellow). Continue cooking and adding stock as required.
• When the rice is perfectly cooked "al dente", add the Parmesan cheese and stir for few seconds until the Parmesan has melted.
• Then, put the cooker off, add all the remaining butter (cut into pieces) and stir until completely melted.
• Cover the pan with a lid for about 1 minute and allow the risotto to rest before serving it.
• Risotto should be served "all'onda" (like a wave). This means that when you serve it onto the plate, it should still flow a little.
• Buon appetito!

RISOTTO ALLA MILANESE

Steps:

• Meat broth may be substituted with 1 cup canned chicken broth mixed with 3 cups of water.
• Pancetta with beef marrow or proscuitto.
• Shallot with onion.
• Saffron should be dissolved in 1 1/2 cups hot broth or water.
• Bring the broth to a slow, steady simmer.
• Must be either homemade or[very] low sodium.
• In a heavy-bottomed casserole, over medium-high heat, saute the pancetta and shallots in 3 tablespoons of the butter and all of the oil.
• As soon as the shallots become translucent, add the rice and stir until it is well coated.
• Saute lightly for a few moments and then add 1/2 cup of the simmering broth, about a ladleful.
• Proceed according to the basic risotto technique.
• After 15 minutes, add half of the dissolved saffron.
• When the liquid has been absorbed, add the rest (the later the saffron is added, the stronger the taste).
• Cook the rice with more stock (or water if you run out) until tender but al dente, taste for salt (but remember that you're going to add the cheese).
• Add pepper, 2 tablespoons of butter, and the cheese and mix thoroughly.
• Serve with additional grated cheese on the side.
• NOTES: Serve with Osso Bucco alla Milanese.