Instant Pot Risotto with Parmesan and Saffron

This Instant Pot risotto with Parmesan and saffron is a creamy, flavorful dish that’s easy to prepare and perfect for any occasion. Using the Instant Pot, you can enjoy traditional risotto with rich, creamy texture in just 6 minutes! With the subtle flavor of saffron, the nuttiness of freshly grated Parmesan cheese, and the fragrant aroma of garlic and onions, this quick and easy risotto recipe is a crowd-pleaser. Whether you’re looking for a savory side dish or a satisfying main course, this Instant Pot risotto is the perfect choice.

Ingredients:

• 5 tablespoons butter, divided
• 1 small onion, chopped
• 1 clove garlic, minced
• 1 ½ cups uncooked Arborio rice
• ½ cup white wine (or water)
• 1 pinch saffron
• 4 cups chicken or vegetable broth
• 1 cup freshly grated Parmesan cheese
• 1 ½ teaspoons salt (adjust to taste)
• ¼ teaspoon pepper (adjust to taste)

Instructions:

1. Sauté the Aromatics: Set your Instant Pot to the Sauté setting. Add 4 tablespoons of butter and let it melt, stirring occasionally. Once melted, add the chopped onion and cook for about 4 minutes, or until translucent. Add the minced garlic and sauté for another 1 minute until fragrant.
2. Prepare the Rice: Stir in the Arborio rice, making sure each grain is well-coated with the melted butter. Add the white wine (or water) and a pinch of saffron. Let the mixture simmer on the Sauté setting for 2 to 3 minutes, stirring occasionally.
3. Add the Broth: Pour in the chicken or vegetable broth, stirring to combine. Scrape the sides of the pot to dislodge any stuck rice. Let the broth simmer for about 1 minute.
4. Cook the Risotto: Secure the lid on the Instant Pot with the vent in the Sealing position. Set the Instant Pot to Manual High Pressure and cook for 6 minutes. Once the cooking time is up, carefully perform a Quick Release to release the pressure.
5. Finish the Risotto: Open the lid and stir the risotto, allowing the remaining liquid to absorb into the rice. The risotto should be creamy and rich. Add the Parmesan cheese, the remaining tablespoon of butter, and adjust the salt and pepper to taste. Stir until the cheese is fully melted and incorporated.
6. Serve: Spoon the creamy risotto onto serving plates and enjoy warm.

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Tips

• Stirring: Be sure to stir the rice as it cooks to help release the starch, giving you that creamy texture.
• Quick Release: Always do a quick release once the cooking time ends to avoid overcooking the rice.
• Consistent Results: Use Arborio rice, as it’s the best variety for making risotto due to its high starch content.

Variations and Substitutions

• Broth: You can swap the chicken broth for vegetable broth for a vegetarian option.
• Wine: If you don’t have white wine, water works just as well, though wine adds a nice depth of flavor.
• Cheese: Feel free to substitute Parmesan with other hard cheeses like Pecorino Romano for a sharper flavor.

FAQs

Can I use a different type of rice?
It’s best to use Arborio rice for risotto because it has the right texture and releases starches for that creamy consistency.

Can I make this risotto without an Instant Pot?
Yes, you can cook this on the stovetop. Just follow the same steps, but instead of using the Instant Pot, simmer the ingredients on low heat and stir frequently until the rice is tender and creamy.

Serving Suggestions

• Side Dishes: Pair this risotto with grilled chicken, roasted vegetables, or a simple salad for a complete meal.
• Garnishes: Top with additional grated Parmesan, a drizzle of olive oil, or fresh herbs like parsley or thyme for extra flavor.

Why You’ll Love This Recipe

This Instant Pot Risotto is a perfect combination of creamy, savory flavors, with the richness of butter and Parmesan and the subtle floral notes of saffron. It’s quick to make and practically foolproof thanks to the Instant Pot, giving you a restaurant-quality dish in under 30 minutes! Plus, it’s versatile enough to pair with any protein or vegetable, making it the perfect side or main dish for any occasion.