Pressure Cooker Saffron Risotto

Directions

1. 1
   Heat the oil in the pressure cooker.
2. 2
   Add the shallots and cook over high heat until just translucent, about 30 seconds.
3. 3
   Add the rice and stir to thoroughly coat with oil.
4. 4
   Add the wine and stir constantly until it has evaporated, about 1 minute.
5. 5
   Stir in 3 1/2 cups of the stock, the salt and the saffron.
6. 6
   Lock the lid in place and bring to high pressure over high heat.
7. 7
   Lower the heat just enough to maintain high pressure and cook for 5 minutes.
8. 8
   Reduce the pressure with a quick-release method.
9. 9
   Remove the lid, tilting it away from you to allow any excess steam to escape.
10. 10
    Give the risotto a vigorous stir.
11. 11
    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 consistency are reached.
12. 12
    Add the remaining 1/2 cup of stock if necessary.
13. 13
    Stir in the Parmesan and parsley and season with pepper.
14. 14
    Serve immediately in shallow bowls.