Saffron risotto is a gorgeous, quick and delicious side dish to make in an Instant Pot!\u00a0This pressure cooker saffron risotto with almonds and currants is savory, yet slightly sweet. Yellow-orange and aromatic from saffron, with tender bites of nut and fruit, this pressure cooker risotto recipe is comfort food with\u00a0glamour.<\/em><\/p>\n

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Hi there. I\u2019m Letty from Letty\u2019s Kitchen<\/a>, the blog about seasonal vegetarian cooking and desserts with a healthier twist. I’m delighted to share this pressure cooker recipe with you.<\/p>\n

At our house, risotto with vegetables, like this Bok choy risotto<\/a>, is a favorite go-to quick dinner\u2014all because of the pressure cooker, the kitchen toy that makes risotto an easy deal.<\/p>\n

Making\u00a0Saffron Risotto in an Instant Pot<\/h2>\n

An Instant Pot is one of the most popular brands of electric pressure cookers. They are easy to use and your Instant Pot can help you create this delicious Saffron Risotto recipe!<\/div>\n

I\u2019d never made risotto, that is until I learned how to prepare it in the pressure cooker. No matter how enticing, I\u2019d always avoided risotto recipes because adding the liquid \u00bd cup at a time, stirring all the while, seemed daunting and time consuming. But pressure cooker saffron risotto in 15 minutes flat? I\u2019m in.<\/p>\n

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Classic risotto is made with Italian Arborio rice, that, when cooked, has a firm center and a starchy, creamy quality. Saffron-tinged risotto is common in Italian cuisine, but this interpretation has more of an Indian flair, so it\u2019s a great complement for Indian curry dishes. Serve along with rhubarb chutney<\/a> and cucumber yogurt salad<\/a>.<\/p>\n

\n<\/strong>Saffron Risotto Recipe Notes:<\/h3>\n

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• For good reason, saffron is the world\u2019s most expensive spice–handpicking and drying the saffron is extremely labor intensive. Approximately 14,000 tiny flower stigmas yield an ounce of the pungent gold, and each flower has only 3 stigmas.<\/li>\n
• Switch it up: Make saffron risotto without the milk and honey, and swap in bacon and Parmesan cheese for the almonds and currants. Made with chicken stock, it becomes risotto alla Milanese<\/em>. Since I follow a vegetarian diet, I just skip the meat and use veggie broth.<\/li>\n
• For even more opulence, try pistachios in place of almonds.<\/li>\n
• Keep a bottle of powdered vegetable broth on hand and mix it with hot water for quick and easy broth.<\/li>\n<\/ul>\n