4 tablespoons unsalted butter, divided
3 cloves garlic, minced
1/4 onion finely diced
Threads of saffron ( 5-6 threads for more color and flavor add more )
Sea salt and freshly ground black pepper, to taste
1/4 cup white wine
2 cups chicken broth
1 cup arborio rice
1/4 – 1/2 cup freshly grated Parmesan
Set your electric pressure cooker to saute or brown. Melt 2 tablespoons butter, add garlic and onion, stirring often, until onions have become translucent, about 3-4 minutes.
Add arborio rice and saute, stirring occasionally, about 2-3 minutes; if rice gets dry give a drizzle of olive oil, season with a sprinkle of salt, pepper, and saffron threads. Crush the saffron threads between your fingers and then sprinkle them in.
Stir in white wine and chicken broth. Select manual setting, and set time for 6 minutes. When risotto is finished cooking, give a quick-release of pressure, this is very important! If you do not perform an instant release the risotto will become over cooked and mushy.
Stir in remaining 2 tablespoons butter and Parmesan until heated through, about 30 seconds to 1 minute.
Serve immediately, garnish with EVOO and fresh minced parsley.
This recipe serves 4 small sides, it can easily be doubled.
- Prep Time: 10 minutes
- Cook Time: 6 minutes
- Category: Rice/Pasta
- Method: Instant Pot
- Cuisine: Italian
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