Read how to make risotto step by step in 7 minutes in a pressure cooker here.
This one differs from the basic one in several ingredients: add a few strands of saffron while frying the onions. After cooking, just after opening the pot, add small frozen peas and it’s already Milanese!
Ingredients
- 1 part arborio rice (e.g. 100 g)
- 2 parts of broth (if 100 g of rice, then 200 g of broth)
- 1 small onion, finely chopped
- a splash of white wine
- olive oil
- a little parmesan
- salt, pepper
- saffron
- a handful of frozen baby peas. (they are added later so don’t count as liquid)
Manufacturing
We prepare the ingredients.
Heat the grapefruit and caramelize the onions in a small amount together with the saffron. By the way, we don’t count onions as liquid, because after caramelization, the liquid will be gone.
Add the arborio rice and cook until it turns white, stirring. The white rice will absorb the oil and become translucent at first, then turn white again after about a minute.
Add a splash of white wine and stir the rice with a spatula so that it does not stick to the bottom. During this time, the wine should have time to evaporate.
We pour broth with vegetables and immediately cover the pressure cooker.
We increase the heat intensity and when the pressure rises we boil for 7 minutes.
When the time is up, we release the pressure (quick way).
The risotto will still look a little too liquid, but in half a minute the rice should absorb what’s left.
Add peas, parmesan, a little melted butter and mix lightly.
Risotto alla Milanese
Ingredients
- 1 a portion of arborio rice (e.g. 100 g)
- 2 portions of broth (if rice is 100 g, then broth 200 g)
- 1 a small, finely chopped onion
- a splash of white wine
- olive oil
- a little parmesan
- salt, pepper
- saffron
- a handful of frozen baby peas. (they are added later so don’t count as liquid)
- A little melted butter
Instructions
- We prepare the ingredients.
- Heat the grapefruit and caramelize the onions in a small amount together with the saffron. By the way, we don’t count onions as liquid, because after caramelization, the liquid will be gone.
- Add the arborio rice and cook until it turns white, stirring. The white rice will absorb the oil and become translucent at first, then turn white again after about a minute.
- Add a splash of white wine and stir the rice with a spatula so that it does not stick to the bottom. During this time, the wine should have time to evaporate.
- We pour broth with vegetables and immediately cover the pressure cooker.
- We increase the heat intensity and when the pressure rises we boil for 7 minutes.
- When the time is up, we release the pressure (quick way).
- The risotto will still look a little too liquid, but in half a minute the rice should absorb what’s left.
- Add peas, parmesan, a little melted butter and mix lightly.
