Recipe - Pressure Cooker Saffron Risotto

1 tablespoon Olive oil
3 lg Shallots; finely chopped
1 One half cup Italian short grain rice
One half cup Dry white wine; or vermouth
3 One half cup Vegetable stock
1 teaspoon Salt
One fourth teaspoon Saffron threads
One half cup Parmesan cheese; freshly
grated
3 tablespoon Fresh parsley; minced
Freshly ground pepper; to
taste

Heat the oil in the pressure cooker. Add the shallots and cook over high
heat until just translucent, about 30 seconds. Add the rice and stir to
thoroughly coat with oil. Add the wine and stir constantly until it has
evaporated, about 1 minute. Stir in 3 One half cups of the stock, the salt and
the saffron.

Lock the lid in place and bring to high pressure over high heat. Lower the
heat just enough to maintain high pressure and cook for 5 minutes. Reduce
the pressure with a quick release method. Remove the lid, tilting it away
from you to allow any excess steam to escape.

Give the risotto a figorous stir. If the rice is still a bit too hard or
the risotto is too soupy, cook it over moderately high heat, stirring
constantly, until the desired texture and consistancy are reached. Add
another One half cup of stock if necessary. Stir in the Parmesan and parsley and
season with pepper. Serve immediately in shallow bowls.

Per serving: 169 Calories; 7g Fat (37% calories from fat); 7g Protein; 18g
Carbohydrate; 7mg Cholesterol; 1447mg Sodium

Recipe by: Food and Wine, April 1999

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