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Instant Pot Lemon Saffron Risotto Starter

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Summary

Our mouthwatering risotto starter makes the most of your Instant Pot. It features a blend of Arborio rice, saffron, citrus, shallots and fragrant spices and can be prepared quickly – simply mix with water or chicken stock and pressure cook for six minutes, then add butter, Parmesan cheese and salt. See Instructions tab for complete recipe.

  • 11 oz.
  • Makes 4-6 servings.
  • Made in USA.
Ingredients
  • Rice, salt, contains 2% or less of shallots, cheese flavor (Parmesan cheese [pasteurized part-skim milk, cheese culture, salt, enzymes], sodium phosphate, salt, lactic acid), natural flavor, sunflower oil, Parmesan cheese flavor (maltodextrin, whey solids, natural Parmesan cheese flavor, salt), spice, lemon peel, lemon powder (rice maltodextrin, lemon juice concentrate, lemon oil), butter flavor (whey solids, enzyme modified butter, maltodextrin, salt, dehydrated butter, guar gum, annatto, turmeric), citric acid, saffron.
  • This product is prepared and packaged using machines that may come in contact with wheat/gluten, tree nuts, sesame, eggs, milk, soy, mustard.
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Instructions for Instant Pot Lemon and Saffron Risotto Starter

Ingredients:

1 jar risotto starter

4 cups (1 l) water or low-sodium chicken broth

4 Tbs. (60 g) unsalted butter, cut into 4 pieces

1/2 to 1 cup (60 to 125 g) grated Parmesan cheese

Kosher salt

Lemon wedges for serving

Directions:

Combine the starter and water in an Instant Pot®. Lock the lid in place, seal and set to cook at high pressure for 6 minutes. When pressure cooking is complete, let the pressure release naturally for 10 minutes, then quick release the remaining steam.

Carefully remove the lid, then remove the inner pot from the cooker to prevent the risotto from overcooking. Stir in the butter and Parmesan as desired. Season with salt and serve with lemon wedges alongside.

Serves 4 to 6.

Timing Notes:

  • Prep: 1 minute
  • Up to Pressure: 12 minutes
  • Under Pressure: 6 minutes
  • Release Pressure: 12 minutes
  • Total: 31 minutes

–Williams Sonoma Test Kitchen

Note: For instructions on using this product with Instant Pot Max or stovetop pressure cookers, visit williams-sonoma.com/instantpot.

  • Rated 1 out of 5 by from Saffron is the problem You need to love saffron in order to enjoy this product. It is not good at all if you don’t like the soapy plastic earthy taste of saffron which is what saffron does to food. Would never buy this again.
    Date published: 2018-12-06
    Rated 3 out of 5 by from Watery but tasty This starter was way too watery. It was almost like rice soup. I ended up straining all of the liquid off for it to be edible. After I added in the butter and cheese it was quite good. It had a nice flavor but I agree with others that it was hard to taste the lemon over the saffron.
    Date published: 2018-10-15
    Rated 4 out of 5 by from took twice as long, but still yummy We had to cook this twice as long as the label stated. However, when it was done, and the cheese and butter added, it was really yummy!
    Date published: 2018-10-08
    Rated 2 out of 5 by from Too watery I followed the directions, which called for 7cups of water/broth. This is way too much. The container is only about 1-1.5c dry, so 7cups liquid is far too much. I would suggest using a lot less liquid. It was soup. I had to put it back on the stove to evaporate the water, and then strain it. Once I did all that, it tasted fine.
    Date published: 2018-09-24
    Rated 5 out of 5 by from Simple and Delicious! This was wonderful! I used low-sodium chicken broth and served it with grouper. I highly recommend this to anyone looking to make a wonderful meal and save time in the kitchen. If you are used to fresh risotto on the coast of Italy than sure maybe it is not the same, but it was a hit at my house! I will be making again and sending some to my friends.
    Date published: 2018-09-12
    Rated 1 out of 5 by from Inedible I bought a couple of Instant Pot starters from WS a few weeks ago, and this is the first that I tried. I will give it one star for the texture and how easy it was to make. But the compliments stop there. The saffron is so strong and overpowering that you can't taste any hint of lemon in it at all, despite it being called Lemon Saffron. It was inedible; my family and I couldn't even eat it as a side dish, much less the main course (with chicken) that we intended. Very disappointed because it was a good deal and so easy to make for a quick, weeknight meal.
    Date published: 2018-09-05
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