Risotto con Zafferano e Pancetta in Pentola a Pressione (Saffron and Pancetta Risotto)

Name: Risotto con Zafferano e Pancetta in Pentola a Pressione (Saffron and Pancetta Risotto)
Total time: 33
Yield: 4
Ingredients: 2.75 cups vegetable broth; 3.5 tablespoons hot water; 1 pinch saffron threads; 2 tablespoons extra-virgin olive oil; 0.5 onion, thinly sliced; 10.5 ounces Arborio rice; 0.5 cup white wine; 0.5 cup grated Parmesan cheese; 2 tablespoons grated Parmesan cheese; 1.75 ounces pancetta, cubed; 2 tablespoons butter

Recipe by miche from allrecipes.com

Dinner 33 Mins.

Ingredients

4 servings

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2.75 cups vegetable broth
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3.5 tablespoons hot water
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1 pinch saffron threads
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2 tablespoons extra-virgin olive oil
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0.5 onion, thinly sliced
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10.5 ounces Arborio rice

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0.5 cup white wine
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0.5 cup grated Parmesan cheese
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2 tablespoons grated Parmesan cheese
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1.75 ounces pancetta, cubed
•

2 tablespoons butter

Instructions

Pour vegetable stock into a saucepan over low heat. Cover and keep warm.
Combine hot water and saffron threads in a small bowl.
Heat 2 tablespoons oil in a stovetop pressure cooker. Cook and stir onion until softened, 3 to 5 minutes. Add Arborio rice; cook and stir until toasted and coated with oil, 2 to 3 minutes. Increase heat and pour in wine; simmer until alcohol has evaporated and rice has absorbed wine, about 2 minutes.
Stir vegetable stock and saffron mixture into the pressure cooker. Seal according to manufacturer's instructions. Increase heat to high; cook until cooker whistles, about 5 minutes. Reduce heat to low and cook for 4 minutes.
Remove cooker from heat and release pressure according to manufacturer's instructions. Remove the lid. Stir in 1/2 cup plus 2 tablespoons Parmesan cheese, pancetta, and butter. Let stand until rice absorbs remaining stock and Parmesan cheese melts, 2 to 3 minutes.