Risotto Milanese

Risotta Milanese

My first foray into making risotto! I never bothered to make it the traditional way, because I’d only ever had it once that I liked (thanks, Claudia!). It just didn’t seem worth the effort. Then I bought an Instant Pot pressure cooker. So many people rave about using the IP for risotto, I figured I might as well give it a try.

The result was the second time I’ve ever had risotto I liked! I think everyone else really loved it, too. I figure that’s why, with five people for dinner, we ate nearly the entire eight-serving batch.

When I finally got around to writing up this post, I was really disappointed that the recipe only earned nutrition grade of D+. I’m not entirely sure why, but it might just be that there’s relatively little nutrition for a substantial amount of sodium and saturated fat. So I won’t be making it frequently. I guess I could save it for company. It was quite easy and took only about a half hour (including waiting for the pot to reach cooking pressure). Unlike with the traditional method, only about half the time was hands-on.

You’ll find a printer-friendly version of the recipe at the bottom of this page.

Ingredients:

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2 cups Arborio Rice

4 cups chicken or vegetable broth

1 onion

½ tsp saffron threads

¼ cup of white wine

2 Tbsp Extra Virgin Olive Oil

2 oz grated fresh parmesan cheese

¼ tsp salt

⅛ tsp freshly-ground black pepper

2 Tbsp butter

Preparation:

1.) Mince the onion, and set aside. Heat the broth over medium heat, and add the saffron to it. Set aside; keep warm. (Do a better job than I did of crumbling the saffron first. It was so humid that day!)

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2.) With the lid off, turn on sauté (normal). When the display tells you the inner pot is hot, add the oil & onion. Sauté until the onion becomes translucent (about 5 minutes).

3.) Stir in the rice, & cook until the rice is becoming translucent and a few grains are just starting to brown a little.

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4.) Stir in the white wine, scraping to loosen up all the browned bits from the bottom. Cook until all of the wine is absorbed or has evaporated.

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5.) Add the broth and saffron mixture, stir. If you are using the stovetop method, just keep the pot at a medium simmer and continue stirring until all the liquid is absorbed. You really do have to stir constantly, so plan on standing there a while.

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6.) Close and lock the lid of the pressure cooker, and shut the steam valve. Manually set the pot to 5 minutes at high pressure. If you’re still new to the Instant Pot, here’s the breakdown:
Press the “Manual” button
Press the “+/-” keys until the display reads “5”
There should be a red light under “High.” If the light is lit under “Low” instead, use the “adjust” button to change to “High.”
No “start” button, it’ll just beep at you in a few seconds to say it’s starting to build pressure.

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7.) While it cooks, shred the parmesan.

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8.) When it’s done, carefully do a quick release. Remove the inner pot from the cooker. Stir in the butter, salt, pepper, and cheese. Let it rest a minute or so, & stir again before serving.

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Risotto Milanese


Ingredients


2 cups Arborio Rice
4 cups chicken or vegetable broth
1 onion
½ tsp saffron threads
¼ cup of white wine
2 Tbsp Extra Virgin Olive Oil
2 oz grated fresh parmesan cheese
¼ tsp salt
⅛ tsp freshly-ground black pepper
2 Tbsp butter

Directions


1.) Mince the onion, and set aside. Heat the broth over medium heat, and add the saffron to it. Set aside; keep warm.
2.) With the lid off, turn on sauté (normal). When the display tells you the inner pot is hot, add the oil & onion. Sauté until the onion becomes translucent (about 5 minutes).
3.) Stir in the rice, & cook until the rice is becoming translucent and a few grains are just starting to brown a little.
4.) Stir in the white wine, scraping to loosen up all the browned bits from the bottom. Cook until all of the wine is absorbed or has evaporated.
5.) Add the broth and saffron mixture, stir. If you are using the stovetop method, just keep the pot at a medium simmer and continue stirring until all the liquid is absorbed. You really do have to stir constantly, so plan on standing there a while.
6.) Close and lock the lid of the pressure cooker, and shut the steam valve. Manually set the pot to 5 minutes at high pressure. If you’re still new to the Instant Pot, here’s the breakdown:
Press the “Manual” button
Press the “+/-” keys until the display reads “5”
There should be a red light under “High.” If the light is lit under “Low” instead, use the “adjust” button to change to “High.”
No “start” button, it’ll just beep at you in a few seconds to say it’s starting to build pressure.
7.) While it cooks, shred the parmesan.
8.) When it’s done, carefully do a quick release. Remove the inner pot from the cooker. Stir in the butter, salt, pepper, and cheese. Let it rest a minute or so, & stir again before serving.

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