Instant Pot Saffron Risotto

This recipe was adapted from Suki’s Magic Risotto in “How to Eat Like a Gilmore

  • 1 c finely shredded parmesan
  • 1/2 cup chopped, fresh basil
  • 4 c vegetable broth
  • 30-40 strands Saffron
  • 1 1/2 c aborio rice
  • 2 tbsp butter
  • 1 shallot, peeled and minced
  • 1/2 dry white wine (You can sub cooking wine or water)
  • 1 tbsp kosher salt

Set Instant Pot to saute. Add 2 tbsp butter. Add minced shallot and saute 2-3 minutes until they become translucent. Add white wine and stir. Add rice and cook until liquid is absorbed. Add broth, saffron and salt. Put lid on and lock and set Instant Pot to Risotto setting. While the risotto is cooking, shred parmesan and chop basil. When timer ends, use quick release function to release pressure/steam. Open and stir in parmesan and basil.

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