RISOTTO ALLA MILANESE IN THE PRESSURE COOKER
Serves 4 Prep: 20 minutes Cook: 30 minutes
2 tablespoons extra
virgin olive oil
1 medium onion, chopped 2 cups arborio or carnaroli
rice
1/2 cup dry white wine
4 1/2 cups chicken stock 1 large pinch saffron
threads
1 tablespoon butter Handful grated Parmesan
cheese
Kosher salt
Freshly ground black pepper
1. Select the saute setting on the pressure cooker. Pour in olive oil, and when it’s hot, add the onion and a pinch of salt. Cook, stirring occasionally with a wooden spoon until soft and lightly browned, about 5 minutes. Add rice and stir until rice turns a chalky white, about 3 minutes.
2. Pour in white wine, and stir until the liquid evaporates. Add all of the stock and the saffron. Stir well. Cover pot, select high pressure and 5 minutes. (It will take 5 to 10 minutes for it to come up to pressure.) When finished, immediately release the pressure manually.
3. It will look as if there is a lot of liquid in the pot, but stir well, and it will evenly distribute. Add the butter, most of the Parmesan, a good pinch of salt and black pepper. Taste and add more salt, if necessary. Serve with a sprinkling of the remaining Parmesan. Nutrition information per serving: 427 calories, 10 g fat, 3 g saturated fat, 8 mg cholesterol, 76 g carbohydrates, 2 g sugar, 7 g protein, 642 mg sodium, 2 g fiber