Name: Risotto con Zafferano e Pancetta in Pentola a Pressione (Saffron and Pancetta Risotto)
Prep time: 15 min
Cook time: 15 min
Yield: 4
Ingredients: Vegetable broth - 2 ¾ cups; Hot water - 3 ½ tablespoons; Saffron threads - 1 pinch; Extra-virgin olive oil - 2 tablespoons; Onion, thinly sliced - ½; Arborio rice - 10 ½ ounces; White wine - ½ cup; Grated Parmesan cheese - ½ cup; Grated Parmesan cheese - 2 tablespoons; Pancetta, cubed - 1 ¾ ounces; Butter - 2 tablespoons

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

Recipe information

Cooking:

15 min.

Servings per container:

Source:

More details

Ingredients for - Risotto con Zafferano e Pancetta in Pentola a Pressione (Saffron and Pancetta Risotto)

1. Vegetable broth - 2 ¾ cups

2. Hot water - 3 ½ tablespoons

3. Saffron threads - 1 pinch

4. Extra-virgin olive oil - 2 tablespoons

5. Onion, thinly sliced - ½

6. Arborio rice - 10 ½ ounces

7. White wine - ½ cup

8. Grated Parmesan cheese - ½ cup

9. Grated Parmesan cheese - 2 tablespoons

10. Pancetta, cubed - 1 ¾ ounces

11. Butter - 2 tablespoons

How to cook deliciously - Risotto con Zafferano e Pancetta in Pentola a Pressione (Saffron and Pancetta Risotto)

1. Stage

Pour vegetable stock into a saucepan over low heat. Cover and keep warm.

2. Stage

Combine hot water and saffron threads in a small bowl.

3. Stage

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. Stage

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. Stage

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.