Saffron Risotto

Cooking Time: 20 minutes

Servings: 10


1/3 cup almonds; chopped.

1/3 cup currants; dried

1 tbsp. honey

1 cinnamon stick

1/2 cup onion; chopped.

2 tbsp. extra virgin olive oil

1/2 tsp. saffron threads, crushed.

2 tbsp. hot milk

1 ½ cups Arborio rice

3 ½ cups veggie stock

A pinch of salt


In а bowl, mix hot milk with saffron, stir and leave aside

Set your instant pot on Sauté mode; add oil and heat it up

Add onions, stir and cook for 5 minutes

Add rice, veggie stock, saffron and milk, honey, salt, almonds, cinnamon stick and currants.

Stir, seal the instant pot lid and cook at High for 5 minutes.

Quick release the pressure, fluff the rice а bit, discard cinnamon, divide it among plates and serve

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