garlic rice

SAFFRON RISOTTO

TIME: 35 MINUTES

YIELD: 4 SERVINGS

GF • VEG (USING HOMEMADE VEGETABLE BROTH, (SEE FINAL ARTICLE)

This risotto may be the classic accompaniment to Osso Buco (this page), but don’t stop there. Its buttery, earthy flavor and creamy texture make it a special side dish for any braised or roasted meat or fowl. Try it the next time you roast a chicken or grill a steak. It will elevate a simple family meal into a deluxe, company-worthy one. To make this vegetarian, substitute vegetable broth for chicken stock.

2 tablespoons extra-virgin olive oil

2 tablespoons unsalted butter

1 large onion, diced

1 garlic clove, grated on a Microplane or minced

1½ cups Arborio rice

1½ teaspoons kosher salt

Large pinch of saffron threads

¼ cup dry white wine

4 cups chicken stock or vegetable broth, preferably homemade (this page)

¼ cup freshly grated Parmesan cheese

  1. Using the sauté function, heat the oil and 1 tablespoon of the butter in the pressure cooker. Stir in the onion and cook until it is soft, about 5 minutes. Stir in the garlic, cook for 30 seconds, and then stir in the rice and salt. Cook, stirring frequently, until the rice is starting to brown, about 5 minutes.
  2. Grind the saffron with a mortar and pestle and add it to the pot. Then pour the wine into the mortar to rinse out any clinging saffron, and pour that into the pot as well. Stir until the wine has been absorbed, about 1 minute.
  3. Stir in the stock, cover, and cook on high pressure for 6 minutes; then release the pressure manually. Stir in the Parmesan and continue stirring until the rice has absorbed the rest of the liquid and the risotto is creamy, 1 to 3 minutes. Taste, adjust the seasonings if necessary, and serve.

To make VEGETABLE BROTH in the electric pressure cooker, combine 3 sliced onions and/or leeks, 3 sliced carrots, 3 sliced celery stalks with leaves, 2 garlic cloves, 1 halved plum tomato, 1 bay leaf, 1 teaspoon peppercorns, a large pinch of sea salt, 4 parsley sprigs, and a cup or so of mushrooms if you have them. Cover with water by 2 inches, cover, and cook on high pressure for 20 minutes. Allow the pressure to naturally release.

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