Risotto Alla Milanese, sounds like a fancy restaurant dish doesn’t it. Regardless of the name, this is one recipe that everyone should have in their arsenal. It is easy to make and with the use of an electric pressure cooker, the cooking time is cut down significantly, making this one-pot wonder a worthy competitor for a fast weeknight meal.
Oh, and all that fancy name (Risotto Alla Milanese) really means, is that, this is the way that the city of Milan prepares and presents their style of risotto.
Risottos are something I love eating, however the slow process of stirring the rice and dribbling in the stock really isn’t something I enjoy, and it is for that reason that I’ve not made one in years. However, now that I am starting to become more comfortable and familiar with my Sunbeam Aviva Electric Pressure Cooker, I am also becoming more daring in my recipe selection.
After a trip to the dentist earlier in the week left me with a rather sore back tooth, (stirred up by those hideous needles), I was looking for options for ‘soft’ food to eat and yes, whilst I could have happily lived on ice-cream for a day or so, I’m not sure that my tightening jeans would have thanked me. Therefore, I opted to make a risotto for dinner…..midweek! Yes, you heard it correctly. Risotto and midweek in once sentence!
Soft, creamy, rice that offers a beautiful golden hue, reminding me of sunshine on a summers’ day, who is going to say not to that! Not me! I will take any little ray of bliss and happiness on a plate that I can get.
As this recipe calls for Saffron, not usually something that I have lying around at home, and I had searched three different supermarkets (which I call exhaustive), and couldn’t for the life of me source any ‘real’ Saffron threads, and at AUD$13.80 per packet which yields you about 5-10 strands, I didn’t think it was a viable option.
Especially, when you can purchase Imitation Saffron for AUD$1.70 and really, you are purchasing it for the colour that it provides rather than the flavor. So feel free, to use the ‘real’ stuff if you like or the imitation stuff, either-way it will work out for you. If you do use the imitation stuff, just be careful not to get it on you as it can turn your hands and clothes yellow, but isn’t that part of the fun!
Risotto Alla Milanese | Pressure Cooker
- 1/4 cup olive oil
- 1/2 onion, red or brown diced
- pinch Salt
- 2 cups aborio rice
- 1/2 cup dry white wine
- 1 teaspoon imitation saffron or 4 fresh threads
- 4 cups low salt chicken stock
- 2 tablespoons butter
- 1/2 cup grated parmesan cheese, extra for garnish
Turn your pressure cooker on to the Sauté setting and allow to heat up for a couple of minutes.
Meanwhile, dice the onion.
Add the olive oil, onion and a pinch of salt to the pressure cooker and sauté for 3 minutes or until the onion is soft and translucent. Stir occasionally.
Add the rice and stir to combine. Sauté for another 3 minutes to ‘toast’ the rice. Pour your stock into a microwavable bowl and cook in the microwave for 3 minutes to heat through. Remove the stock when heated.
Carefully add the wine (it may splatter) and add the saffron. Stir to combine and allow to cook for a further 1 minute. Turn the pressure cooker off.
Pour the stock into pressure cooker, stir to combine. Put on the lid, lock and set the valve to seal. Turn the pressure cooker on and select the High Pressure setting. Set the timer for 6 minutes.
Once cooked, use the quick release method on the pressure cooker and remove the lid. Add the butter and half of the parmesan and stir to combine. Season if required.