INSTANT POT® RISOTTO ALLA MILANESE
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.
Provided by Bren
Categories Main Dish Recipes Rice Risotto Recipes
Time 45m
Yield 6
Number Of Ingredients 8
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.
Nutrition Facts : Calories 301 calories, Carbohydrate 49.2 g, Cholesterol 9.3 mg, Fat 7.4 g, Fiber 1.1 g, Protein 6.7 g, SaturatedFat 2.5 g, Sodium 110.5 mg, Sugar 1.7 g
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Odessa Charles
[email protected]This risotto is a great way to show off your culinary skills. It's sure to impress your guests.
M.D. A_B–NAIF
[email protected]I'm not a big fan of risotto, but I thought this recipe was pretty good. The saffron gave it a nice flavor.
Am Jds
[email protected]This risotto is a bit time-consuming to make, but it's worth the effort. It's a delicious and impressive dish.
Chef Mukovhe
[email protected]I love that this risotto is made with fresh, seasonal ingredients.
kings rebal
[email protected]This risotto is a great way to use up leftover rice. It's also a great dish to serve at a potluck.
Jumar Ahmad
[email protected]The risotto was a bit bland for my taste. I would add more herbs and spices next time.
Catherine Shaw
[email protected]I found that the risotto was a bit too soupy for my taste. I would reduce the amount of liquid next time.
Bindiya Kinnar
[email protected]This risotto is a bit pricey to make, but it's worth it for a special occasion.
Sexy babe
[email protected]I love the convenience of making risotto in the Instant Pot. It's so much faster than traditional methods.
Din Muhammad
[email protected]I wasn't sure how the risotto would turn out in the Instant Pot, but I was pleasantly surprised. It was creamy and flavorful, just like I like it.
Aimee Eloff
[email protected]This was my first time making risotto and it turned out great! The instructions were easy to follow and the risotto was cooked perfectly.
Ursalander White
[email protected]I've made this risotto several times now and it's always a hit with my family. The saffron gives it such a beautiful color and flavor.
Tracy Moureen
[email protected]This risotto is so easy to make in the Instant Pot! I love that I can just throw everything in and walk away. It comes out perfect every time.