Serves
Makes 4 servings
Ingredients
- 2 tablespoons olive oil
- ¼ cup diced onion or shallot
- 1 cup Arborio rice
- 2 cups chicken broth
- ¼ cup white wine
- 1 teaspoon saffron threads
- ¼ grated Parmesan cheese
- 1 tablespoon freshly minced parsley
Procedure
Use the BROWN setting to sauté the onions and rice until the onion is translucent, about 5 minutes. Turn off the BROWN setting.
Add the broth, wine and saffron. Close the lid and turn the knob to Pressure. Set the timer for 10 minutes on the RISOTTO setting.
When done, release the pressure and open the cooker. Stir in the cheese and parsley. Serve.
