Pressure Cooker Saffron Risotto with Crispy Pancetta

Indulge in a captivating culinary experience as we take you on a delightful journey through the flavors of Italy! Our Saffron and Pancetta Risotto, also known as “Pressure Cooker Saffron Risotto with Crispy Pancetta,” offers a tantalizing combination of exquisite tastes that will leave your taste buds yearning for more. Imagine the alluring aroma and earthy notes of saffron, the irresistible and flavorful intensity of pancetta, and the lusciously creamy texture of Arborio rice, all harmoniously coming together. The best part is that you can effortlessly create this gourmet masterpiece using your reliable pressure cooker. Whether you are planning a special gathering or simply craving a comforting, yet indulgent meal, our comprehensive step-by-step guide will help you effortlessly prepare this scrumptious risotto in no time. Get ready to embark on a culinary adventure and immerse yourself in the true essence of Italy with the remarkable flavors of Saffron and Pancetta Risotto.

Pressure Cooker Saffron Risotto with Crispy Pancetta

 Indulge in the rich and flavorful experience of "Pressure Cooker Saffron Risotto with Crispy Pancetta," the classic Saffron and Pancetta Risotto, prepared effortlessly in your pressure cooker. This Italian delicacy combines the earthy notes of saffron, the savory goodness of pancetta, and the creaminess of Arborio rice, resulting in a mouthwatering dish that will transport your taste buds straight to Italy. Follow our step-by-step guide to create this exquisite recipe in no time, making it the perfect choice for an impressive dinner or any special occasion.

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Prep Time 15 minutes mins

16 minutes mins

Total Time 33 minutes mins

Course dish

Servings 4 servings

Ingredients

  

• 2 ¾ cups vegetable broth
• 3 ½ tablespoons hot water
• 1 pinch saffron threads
• 2 tablespoons extra-virgin olive oil
• ½ onion thinly sliced
• 10 ½ ounces Arborio rice
• ½ cup white wine
• ½ cup grated Parmesan cheese
• 2 tablespoons grated Parmesan cheese
• 1 ¾ ounces pancetta cubed
• 2 tablespoons butter

Instructions

 

• To prepare the vegetable stock, carefully pour it into a saucepan and place the pan on the stove over low heat. It is important to cover
• To prepare the saffron infusion, start by combining hot water and saffron threads in a small bowl.
• To begin, heat two tablespoons of oil in a pressure cooker on the stovetop. Proceed by cooking and stirring the onion until it becomes soft, which typically takes around 3 to 5 minutes. Next, add Arborio rice to the cooker and continue to cook and stir it. The objective here is to ensure that the rice becomes toasted and evenly coated with oil, which should take approximately 2 to 3 minutes. Once this is achieved, it’s time to increase the heat and pour in the wine. Allow the wine to simmer, ensuring that the alcohol evaporates and the rice effectively absorbs the flavors
• To prepare the dish, begin by adding the vegetable stock and saffron mixture to the pressure cooker. Ensure that the cooker is sealed properly following the instructions provided by the manufacturer. Next, turn the heat to high and allow the mixture to cook until the cooker releases a whistle, typically taking around 5 minutes. Once the whistle is heard, reduce the heat to low and continue cooking for an additional
• Once the cooking process is complete, carefully remove the cooker from the heat source and follow the instructions provided by the manufacturer to release the pressure. Take off the lid to reveal the flavorful creation inside. To further enhance the taste and texture, add 1/2 cup along with 2 tablespoons of Parmesan cheese, pancetta, and butter. Allow the dish to rest for a few minutes, allowing the rice to fully absorb the remaining stock and allowing the Parmesan cheese

Notes

If using a regular pot, use 1 quart vegetable stock. Follow recipe above through step 3. Once the wine has been absorbed, reduce heat to medium and stir in warm stock 1 ladleful at a time, stirring after each addition until it is fully absorbed. The rice will take 18 to 20 minutes to cook fully. Add the saffron halfway through cooking. Once the rice is fully cooked, stir in Parmesan cheese, pancetta, and butter. Remove from heat and let stand 2 to 3 minutes before serving.

 

Cooking risotto in a pressure cooker is ridiculously convenient, but it requires almost perfection in timing and quantities. The stock has to be a tiny bit more than twice the weight of the rice. For instance, if you use 4 ounces of rice, the stock will always be 8 to 9 fluid ounces at most. Also, the cooking time after the first whistle should not exceed 4 minutes sharp, so use a timer. Longer cooking will result in overcooked rice. When you open the cooker, if the rice tastes a bit raw and there’s still stock in the cooker, don’t worry; it will keep cooking during resting time and absorb any remaining stock, which is very important in preparing risotto. Don’t skip this step!

 

Instead of saffron threads, you can use a sachet of saffron powder.

Keyword Authentic Italian Risotto, Delicious Saffron and Pancetta Dish, Pancetta Risotto Recipe, Quick Pressure Cooker Risotto, Saffron and Pancetta Risotto