Saffron Risotto with Pancetta in Pressure Cooker

Begin by placing a moderate amount of vegetable stock into a saucepan and heating it over very low heat. Cover the saucepan to keep the contents warm.

In a small bowl, mix together hot water and saffron threads. This will help to release the flavor of the saffron.

Next, heat 2 tablespoons of oil in a pressure cooker on the stovetop. Cook and stir an onion until it becomes soft, taking around 3 to 5 minutes. Add Arborio rice and cook, stirring constantly, until the rice is toasted and evenly coated with oil. Increase the heat to a higher level and pour in wine; let it simmer until the alcohol has evaporated and the rice has absorbed the wine, approximately 2 minutes.

Combine the vegetable stock and saffron mixture in the pressure cooker. Close it according to the manufacturer's instructions. Increase the heat to a high level; cook until the cooker starts whistling, roughly 5 minutes. Reduce the heat to a low level and cook for an additional 4 minutes.

Once you've finished cooking, remove the pressure cooker from the heat source and release the pressure according to the manufacturer's instructions. Remove the lid and stir in 1/2 cup plus 2 tablespoons of Parmesan cheese, pancetta, and butter. Let the mixture stand for about 2 to 3 minutes, allowing the rice to absorb any remaining stock and Parmesan cheese to melt.