Instant Pot® Risotto alla Milanese recipe

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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

Nutrition Info

301 calories
carbohydrate: 49.2 g
cholesterol: 9.3 mg
fat: 7.4 g
fiber: 1.1 g
protein: 6.7 g
saturatedFat: 2.5 g
servingSize: -
sodium: 110.5 mg
sugar: 1.7 g
transFat: : -
unsaturatedFat: : -


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

  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.

  3. Select high pressure according to manufacturer's instructions, set timer for 6 minutes. Allow 10 to 15 minutes for pressure to build.

  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.

Recipe Yield

6 servings

Recipe Note

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.

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