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

Recipe View 5 mins Warm the vegetable broth: Pour vegetable stock into a saucepan over low heat. Cover and keep warm. (5 minutes)

Recipe View 2 mins Infuse the saffron: Combine hot water and saffron threads in a small bowl. Let steep to release the color and aroma. (2 minutes)

Recipe View 7 mins Sauté aromatics and toast rice: Heat 2 tablespoons of olive oil in a stovetop pressure cooker. Add the thinly sliced onion and cook until softened, about 3 to 5 minutes. Add the Arborio rice; cook and stir until toasted and coated with oil, about 2 to 3 minutes. (7 minutes)

Recipe View 2 mins Deglaze and simmer: Increase the heat and pour in the white wine; simmer until the alcohol has evaporated and the rice has absorbed the wine, about 2 minutes. (2 minutes)

Recipe View 9 mins Pressure cook: Stir the warm vegetable stock and saffron mixture into the pressure cooker. Seal according to manufacturer's instructions. Increase heat to high; cook until the cooker whistles, about 5 minutes. Reduce heat to low and cook for 4 minutes. (9 minutes)

Recipe View 3 mins Finish the risotto: Remove the cooker from heat and release the pressure according to the manufacturer's instructions. Remove the lid. Stir in 1/2 cup plus 2 tablespoons of grated Parmesan cheese, cubed pancetta, and butter. Let stand until the rice absorbs the remaining stock and the Parmesan cheese melts, about 2 to 3 minutes. (3 minutes)

Recipe View Serve: Garnish with additional Parmesan cheese and serve immediately.