Saffron Risotto with Almonds and Currants
This gorgeous side dish is so easy to make in a pressure cooker or Instant Pot. If you don't have either, follow the notes for regular stovetop cooking. Makes about 7 cups of risotto.
Servings: 8 servings.
Ingredients
- ½ teaspoon saffron threads , crushed
- 2 tablespoons hot milk (dairy-free or dairy)
- 2 tablespoons olive oil
- ½ cup finely chopped yellow onion
- 1 ½ cups Arborio rice
- 3 ½ cups vegetable broth or water (see note)
- ½ teaspoon fine sea salt
- 1 stick cinnamon
- 1 tablespoon honey or sugar
- ⅓ cup coarsely chopped almonds
- ⅓ cup dried zante currants
Instructions
- Dissolve the saffron in the hot milk. Set aside.
- Heat the oil in pressure cooker pot over medium flame. Stir in the onions and sauté until soft, about 5 minutes. Add the rice, stirring to coat with oil. Add the vegetable broth, dissolved saffron and milk, salt, honey, cinnamon stick, almonds and currants.
- Lock the lid in place and cook on high pressure 5 minutes. Quick release the pressure.
- The rice should be tender but a wee chewy, with a creamy texture, moist but not runny. After releasing the pressure, the risotto will likely be a bit soupy—cook and stir a few minutes, but not too long, so the risotto keeps it creamy texture and sheen.
- Remove the cinnamon stick. Serve immediately.
Notes
- For quick and easy broth, mix powdered vegetable broth with hot water. If using water, not broth, add ½ teaspoon more salt.
- No pressure cooker. Follow directions up until sealing the lid on the pressure cooker. Instead, stirring constantly adding the broth ½ cup at a time, always keeping the rise wet. When the rice is creamy and al dente, finish per the recipe.