Instant Pot Saffron Risotto

serves 4

recipe slightly adapted from Dinner in an Instant

• 2 tablespoons extra-virgin olive oil
• 2 tablespoons unsalted butter
• 1 large yellow onion, diced
• 2 cloves garlic, minced
• 1½ cups Arborio rice
• 1 teaspoon kosher salt
• large pinch of saffron threads
• ¼ cup dry white wine
• 4 cups chicken stock or vegetable broth
• 1/3 cup freshly grated Parmesan cheese

Using the sauté function, heat the oil and butter in the Instant Pot. Stir in the onion and cook until soft, about 5 minutes. Stir in the garlic, cook for 30 seconds, and then stir in the rice and salt. Cook, stirring frequently, until the rice starts to turn golden brown, about 5 minutes.

Grind the saffron with a mortar and pestle and add it to the pot. Then pour the wine into the mortar to rinse out any clinging saffron, and pour that into the pot as well. Stir until the wine has been absorbed, about 1 minute.

Stir in the stock, cover, and cook on high pressure for 6 minutes; then release the pressure manually. Stir in the Parmesan and continue stirring until the rice has absorbed the rest of the liquid and the risotto is creamy, 1 to 3 minutes. Taste, adjust the seasonings if necessary, and serve.