Saffron and Pancetta Risotto

Ingredients and Weight:

• Arborio rice: 500g
• Pancetta (or bacon), diced: 150g
• Shallot, finely chopped: 1 medium
• Garlic, minced: 2 cloves
• Dry white wine: 150ml
• Saffron threads: 1g (dissolved in 50ml of warm water)
• Vegetable broth: 1 liter
• Parmesan cheese, grated: 100g
• Unsalted butter: 50g
• Fresh parsley, chopped: for garnish

Preparation Time:

• 15 minutes

Cooking Time:

• 15 minutes (in pressure cooker)

Difficulty Level:

• 2 (Intermediate)

Preparation Method Steps:

1. Sauté the pancetta in a pressure cooker over medium heat until browned and crispy. Remove from the cooker and set aside.
2. Add the shallot and garlic to the cooker and cook until softened, about 2 minutes.
3. Stir in the rice and toast for 1 minute.
4. Add the white wine and let it bubble and cook until reduced by half.
5. Add the saffron-infused water and stir well.
6. Secure the lid on the pressure cooker, bring to high pressure, and cook for 5 minutes.
7. Release the pressure and open the cooker. Add the vegetable broth, salt, and pepper to taste.
8. Cook over low heat, stirring occasionally, until the rice is tender and the liquid has been absorbed, about 10 minutes.
9. Remove the cooker from the heat and stir in the Parmesan cheese, butter, and reserved pancetta.
10. Garnish with fresh parsley and serve immediately.

Nutritional Information:

• Calories: 450 per serving
• Protein: 20g
• Carbohydrates: 75g
• Fat: 15g

Dish Characteristics:

• Creamy and flavorful
• Vibrant yellow color from the saffron
• Savory and salty from the pancetta
• Perfect balance of textures

User Comments:

• "This risotto is absolutely delicious! I love the combination of the saffron and pancetta."
• "The best risotto I've ever had. It's so creamy and flavorful."
• "A perfect dish for a special occasion."
• "I made this for my family and they couldn't stop raving about it."
• "The instructions were easy to follow and the dish turned out perfectly."

Special Precautions and Tips:

• Make sure to use Arborio rice, as it has a high starch content that helps create the creamy texture.
• Don't overcook the rice, as it will become mushy.
• Add more vegetable broth if needed to achieve the desired consistency.
• If you don't have a pressure cooker, you can cook the risotto in a regular pot over medium heat for about 18-20 minutes.