Instant Pot Carrot-Saffron Risotto
Ingredients
4 tablespoons unsalted butter (1/2 stick)
1 small yellow onion, finely chopped
2 large carrots, peeled and shredded (about 2 cups)
Kosher salt and black pepper
2 cups arborio rice (about 13 1/2 ounces)
½ cup dry white wine
4 cups lower-sodium chicken broth
¼ teaspoon crushed saffron threads
1 ½ cups grated Parmesan (about 1 1/2 ounces), plus more for serving
Directions
Set the electric pressure cooker to sauté and melt 3 tablespoons butter. Add the onion and cook, stirring until translucent, about 5 minutes. Add the carrots and cook until just beginning to soften, about 4 minutes. Season with salt and pepper.
Stir in the arborio rice and cook until lightly toasted, about 2 minutes. Add the wine and cook, stirring, until it has evaporated, about 4 minutes.
Stir in the broth and saffron, cover, and set the electric pressure cooker for 5 minutes on high pressure. It will take a couple of minutes for it to come to pressure.
When the 5 minutes is up, immediately release the pressure. Carefully open the lid, stir in the cheese and remaining 1 tablespoon butter. Season the risotto to taste with salt and pepper, then serve topped with extra cheese.