This recipe dates back to the 1500s and originates in Milan. Typically there are very few ingredients in this dish, resulting in a risotto that is deep yellow with a delicate flavor. I've changed the ingredients to suit modern cooks; originally beef marrow was used, something that is difficult to find. This recipe makes six, very large servings. It does not reheat well.
Ingredients
- low-sodium chicken broth: 3 cups
- pinches saffron: 2 piece
- olive oil: 2 Tbsp
- onion: 1 cup (finely diced)
- dry white wine: 0.25 cup
- ½ cups Arborio rice: 1 piece
- freshly grated Parmesan cheese, plus more: 3 Tbsp (for serving)
- butter: 1 Tbsp (optional)
Metric Conversion
Stages of cooking
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Heat chicken broth in a sauce pan over low heat. Add saffron threads and simmer without boiling.
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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.
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Select high pressure according to manufacturer's instructions; set timer for 6 minutes. Allow 10 to 15 minutes for pressure to build.
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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.
