Instant Risotto Milanese

Risotto the perfect comfort food.

Well at least in my book. If you are going to be watching Stanley Tucci in “Searching For Italy” episode in Milan, my suggestion is Osso Buco with Risotto alla Milanese. The times that I featured Osso Buco in my restaurant Bella Bistro we always sold out. If we happened to be light on dinner reservations, all I would need to do was post a photo of this lovely dish and the restaurant would sell out. The traditional method or preparing risotto takes at least 30 minutes, depending on how large a pot you will be making. This Instant recipe takes just 6 minutes. If you are just cooking for 2 people this is perfect!

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Instant Risotto Milanese


  • Author: Chef Shelly
  • Prep Time: 10 minutes
  • Cook Time: 6 minutes
  • Total Time: 16 minutes
  • Yield: 4 small 1x

Description

Chef Shelly’s super easy and delicious 6 minute Risotto Milanese.


Ingredients

Scale

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

1/41/2 cup freshly grated Parmesan


Instructions

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.

  • Category: Rice/Pasta
  • Method: Instant Pot
  • Cuisine: Italian

Keywords: #instantpotrisottomilaneserecipes, #instantpotrecipes,#bellarecipes, #bellabistro,#instantrisotto, #instantpotrisotto, #risottomilanese,