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This recipe dates back to the 1500s and originates in Milan. Typically there are very few ingredients in this dish, resulting in a risotto that is deep yellow with a delicate flavor. I’ve changed the ingredients to suit modern cooks; originally beef marrow was used, something that is difficult to find. This recipe makes six, very large servings. It does not reheat well.
Ingredients
- 3 cups low-sodium chicken broth
- 2 pinches saffron
- 2 tablespoons olive oil
- 1 cup finely diced onion
- ¼ cup dry white wine
- 1 ½ cups Arborio rice
- 3 tablespoons freshly grated Parmesan cheese, plus more for serving
- 1 tablespoon butter (Optional)
Directions
Step 1
Heat chicken broth in a sauce pan over low heat. Add saffron threads and simmer without boiling.
Step 2
Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add oil and allow to get hot. Stir in onion and cook until soft and translucent, 3 to 4 minutes. Stir in rice and saute, stirring frequently, for 2 minutes. Deglaze with white wine and allow to reduce by half. Pour hot broth and saffron mixture into the Instant Pot® and stir to combine. Close and lock the lid.
Step 3
Select high pressure according to manufacturer's instructions; set timer for 6 minutes. Allow 10 to 15 minutes for pressure to build.
Step 4
Release pressure carefully using the quick-release method in short bursts according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Stir in Parmesan cheese and butter and allow to sit for 3 minutes before serving. Top each serving with additional Parmesan cheese, if desired.
Cook’s Note:
Homemade chicken broth tastes best for this risotto. Ideally unsalted or if you use store-bought chicken broth, try buying one with no salt added or a low salt version.
Nutrition Facts (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 6 | |
| Calories 301 | |
| % Daily Value * | |
| Total Fat7g | 9% |
| Saturated Fat3g | 13% |
| Cholesterol9mg | 3% |
| Sodium111mg | 5% |
| Total Carbohydrate49g | 18% |
| Dietary Fiber1g | 4% |
| Total Sugars2g | |
| Protein7g | |
| Vitamin C2mg | 12% |
| Calcium36mg | 3% |
| Iron1mg | 3% |
| Potassium58mg | 1% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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