Saffron and Pancetta Risotto

(from castro15’s recipe box)

Categories: Pasta


  • 1/4 cup hot water
  • Pinch saffron threads
  • 2 3/4 cups vegetable or chicken broth
  • 2 tbsp olive oil
  • 1/2 cup thinly sliced onion
  • 1 1/2 cups Arborio rice
  • 1/2 cup white wine
  • 2/3 cup grated Parmesan
  • 3 oz. pancetta, cubed and browned
  • 2 tbsp butter
  • 1/8 tsp salt


  1. Combine hot water and saffron in a small bowl; let stand 15 minutes.

  2. Bring broth to a simmer in a small saucepan over medium-high heat. Cover and reduce heat to low to keep warm.

  3. Heat oil in a stovetop pressure cooker over medium-high heat (or in an electric pressure cooker set on Saute). Add onion; cook, stirring, until softened, 3-5 minutes. Add rice; cook, stirring, until toasted and coated with oil, 2-3 minutes. Add wine; simmer until wine is absorbed, about 2 minutes.

  4. Stir in saffron mixture and broth, then lock lid into place. Bring up to pressure over medium-high heat, then reduce heat enough to maintain steady but not excessive pressure. (For an electric cooker, set on High Pressure). Cook 4 minutes. Remove from heat, release pressure quickly, and carefully open lid.

  5. Stir in cheese, pancetta, butter, and salt. Let stand until rice absorbs remaining broth and cheese melts, 2-3 minutes.

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