Risotto con Zafferano e Pancetta in Pentola a Pressione (Saffron and Pancetta Risotto) Recipe

Risotto con Zafferano e Pancetta in Pentola a Pressione (Saffron and Pancetta Risotto) Recipe

  • 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
  1. Pour vegetable stock into a saucepan over low heat. Cover and keep warm.
  2. Combine hot water and saffron threads in a small bowl.
  3. 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.
  4. 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.
  5. 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.
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