Saffron Risotto








Cooking Time: 20 minutes


Servings: 10



Ingredients:



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



Directions:



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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