THIS WEEK: How to prepare a delicious Saffron Risotto with Pancetta in just 45 minutes using a pressure cooker
Cooking is a passion for Darcie, one of the talented folks on our Design team. Here she shares a favorite pressure-cooker recipe for a quick, easy, delicious dinner we think you and yours will bookmark on the favorites list.
Darcie’s Recipe for Pressure-Cooker Saffron Risotto with Sausage, Pancetta, and Burst Tomatoes
This recipe makes 4 servings, and from start to finish takes about 45 minutes, including 7 minutes in the pressure cooker. Download a PDF of the recipe.
3 tablespoons olive oil 2/3 c diced onion (about ½ medium onion) 4 garlic cloves minced 1 cup cherry tomatoes 1 cup Arborio rice 1 pound ground Italian sausage 2-3 ounces diced pancetta 2 cup chicken broth 1/3 cup white wine 1 teaspoons saffron threads ¾ cup grated Pecorino Romano (can use parmesan) 2 tablespoons basil chiffonade (fresh basil sliced in thin ribbons)
Chef’s Tip If you remove sausage, pancetta, tomatoes, and saffron, this becomes a versatile, basic pressure-cooker risotto from which to build your own recipes.
Start with the removable cooking pot from your pressure cooker, with the lid off. Turn the pot on to Sauté.
Add 1 tablespoon of olive oil, then add sausage and pancetta, stirring and breaking up the sausage into small chunks until it is cooked through
Remove contents from pot and set aside.
Using the Sauté setting, add 2 tablespoons of oil and heat.
Once heated, add onion, garlic, and rice, stir occasionally until onion is translucent. It will take about 5 minutes.
Move mixture to one side of pot and add tomatoes. Stir occasionally and cook until they start to burst. This will take about 5 minutes.
Add sausage and pancetta mixture back to pot.
Add white wine, broth, and saffron threads. If you are not familiar with cooking with saffron, I love (and always use) Zaran Saffron.
Turn off Sauté setting.
Close and lock lid of pressure cooker. Set to Pressure Cook for 7 minutes.
When it’s done, Quick Release the pressure.
Open cooker when it’s safe to do so.
Stir in cheese, then basil.
Serve with extra Pecorino Romano cheese and garnish.
If the risotto seems dry after the cheese is added, add a bit more broth — a little at a time.
Garnishing when plating makes everything taste better! I garnished my dish with fresh microgreens from a small farm nearby. I use local produce in my cooking and find that it inspires my meals for the week.