Saffron Risotto with Almonds and Currants

5 from 2 votes

Saffron Risotto with Almonds and Currants

This gorgeous side dish is 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.

Prep Time10

Cook Time15

Total Time35

Course: Side Dish

Cuisine: Gluten-free, Vegetarian

Keyword: risotto, saffron

Servings: servings.

Calories: 238kcal

Author: Letty | @lettyskitchen

Ingredients

½ teaspoon saffron threads
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

Crush the saffron. Add it to the hot milk and set aside to dissove the saffron.
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.

Nutrition