Saffron Risotto with Vegetables du Jour
1 tbsp olive oil
1/2 c finely chopped leeks, onions, or shallots
1 1/2 c arborio rice
3 1/2 c vegetable stock or water, or 1/2 c. more
1/4 tsp saffron threads, generous
1 tsp salt, or to taste
1 1/2 c chopped cooked vegetables, or more
3 tbsp minced fresh parsley
1/2 c freshly grated parmesan cheese
1 tbsp lemon juice or balsamic vinegar
freshly ground pepper, to taste
Heat the oil in the pressure cooker. Cook the leeks over medium
high heat, stirring frequently for 1 minute. Add in the rice,
stirring to coat with the oil. Add 3 1/2 cups of the stock (stand
back to avoid sputtering oil), the saffron, and the salt.
Lock the lid in place. Over high heat, bring to high pressure.
Lower the heat just enough to maintain high pressure and cook for
5 - 8 minutes. Reduce the pressure with a quick-release method.
Remove the lid, tilting away from you to allow any excess steam to
escape. Stir in the vegetables and parsley, and parmesan if using.
If the risotto isn't creamy, stir in a bit more stock. Cook over
medium heat, stirring constantly, until the rice achieves desired
consistency (it should be tender but chewy) and the vegetables are
thoroughly heated. Stir in lemon juice or vinegar if using, and
the pepper. Serve immediately in shallow soup bowls.