Recipe tips - Instant Pot® Risotto alla Milanese (Complete)

[ 02/10/2020 10:47:55 ] along with the number of incoming emails, so that posting updates continue and useful, then this post is "Instant Pot® Risotto alla Milanese" which was issued on 02/10/2020 10:47:55,read to completion, here's a review Instant Pot® Risotto alla Milanese:

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.

Ingredient Checklist

• 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

Directions

Instructions Checklist

• Step 1

  Heat chicken broth in a sauce pan over low heat. Add saffron threads and simmer without boiling.

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• 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:

301 calories; protein 6.7g 14% DV; carbohydrates 49.2g 16% DV; fat 7.4g 11% DV; cholesterol 9.3mg 3% DV; sodium 110.5mg 4% DV.Full Nutrition

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