3 Cheese Risotto

You will need:

2 –3 saffron threads
2 tablespoons hot water
2 tablespoons butter
1 onion, peeled and finely diced
2 cups Arborio Rice
½ cup white wine
5 1/2 cups warm liquid chicken or vegetable stock
½ cup grated mild cheese
50g blue cheese, crumbled
1/3  cup grated Parmesan cheese
Salt and pepper
Chopped chives to garnish

 

  • Place saffron threads in hot water and set aside for half an hour.
  • Place the butter in the pressure cooker pan and sauté the onion over a medium heat for 2-3 minutes.
  • Add the rice and cook stirring for 2 minutes before adding the wine and warmed stock. Position the lid on the pressure cooker and lock it into place. Set to high pressure. Bring up to pressure and maintain this pressure for 6 minutes.
  • Remove from heat and allow the pressure to reduce naturally. Open pressure cooker and stir through the cheeses, season to taste. Serve immediately garnished with chives.