Greek saffron risotto

by Diana Moutsopoulos

Greek saffron risotto 🌸 Did you know that Greece produces saffron? Called krokos kozanis, it is named after the town Krokos in the region of Kozani, where it’s produced exclusively by a local co-op. It’s organic and high quality, and lucky for us, it’s easy to purchase online!
This is a Greek twist on the classic Risotto alla Milanese, using krokos kozanis and kefalotyri instead of Parmesan. Please trust me when I say this is beyond delicious and such a simple way to enjoy two prized Greek ingredients.
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I made this in the Instant Pot, which makes it beyond easy. My old Italian colleague, the editor of Allrecipes Italia, swore by making risotto in a pressure cooker. She knows what she’s talking about - it’s easy to do and the results are perfect! If you don’t have a pressure cooker you can make this recipe on the stove using the typical risotto method of gradually adding ladlefuls of hot stock and stirring continuously.
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Enjoy and have a happy weekend, everyone!


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#RECIPE

Instant Pot Greek saffron risotto

1 pinch Greek saffron (krokos kozanis)
1/3 cup (75ml) hot water
4 tbsp (60g) butter, divided
1 shallot, finely chopped
1 1/2 cups (300g) Arborio rice
3/4 cup (180ml) dry white wine
3 1/4 cups (750ml) hot vegetable or chicken stock
1/2 cup grated Kefalotyri cheese
salt and pepper to taste

Combine saffron and hot water. Set aside.
Turn Instant Pot to sauté on low. Add half the butter and shallot. Sauté gently till shallot is softened, about 5 min. Add rice and increase heat to high. Cook and stir rice till toasted, about 3 minutes. Pour in wine; let simmer till mostly evaporated. Pour in stock and stir, then immediately close and lock lid. Set to high pressure for 4 min. After the 4 min cooking time is complete, use quick release method to release pressure. Open lid and stir in saffron water, remaining butter, and cheese. Taste and add salt and pepper as liked. Allow to rest a couple of minutes before serving.
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Note: If your stock is unseasoned, add about 1 tsp of salt along with the stock, then season to taste at the end.

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