2cupschicken stock (I use a 15 ounce can and add 1/4 cup water) Note: if you like your risotto on the wet side, you may want to stir in extra hot broth at the end, just before serving.)
2pinchessaffron threads (about 1/4 teaspoon)
1large shallot, peeled and minced
1Tbspdry Sherry Note: use something you'd drink, don't use cooking wine.
1/3cupshredded Parmesan cheese (you can add more to taste.)
salt and freshly cracked black pepper to taste
Preheat the oven to 400F
Trim the asparagus and lay out single layer on a baking sheet. Drizzle with oil and sprinkle with salt. Toss to evenly coat the stalks.
Roast for about 20 minutes, or just until tender. Keep warm.
While the asparagus is cooking make the risotto. Crush the saffron between your fingers and add to the broth. Set aside.
Plug in the Instant Pot and add the olive oil to the pot. Press the SAUTE button, it should read NORMAL (which is a medium heat). Saute the shallots for a few minutes, stirring frequently, until they soften, but don't let them brown. If you need to, lower the saute setting to LOW.
Add the rice to the pot and stir for a minute or two to coat with the oil and briefly toast.
Add the Sherry to the pot and stir for about 30 seconds while the Sherry evaporates.
Press CANCEL to turn the heat off. Add the broth and water to the pot and stir well.
Close the lid and set the vent to SEAL. Press PRESSURE COOK and set it to 6 minutes.
After the machine beeps to indicate the 6 minutes is up, don't do anything for 5 minutes to let the pressure release naturally. Then release the pressure valve. When the pressure has come completely down, open the lid.
The rice won't look like much at this point, but have faith! Stir in the butter and cheese, and as you do this the rice will become gorgeously creamy. Taste to see if you'd like to add salt. Note: You can add more cheese or a bit more stock at this point if you want the risotto to be looser.
Serve in shallow bowls with the roasted asparagus on the side. Top with cracked pepper.
If you want to hold the risotto, set the instant Pot to KEEP WARM and close the lid (but don't seal the vent.)
To make saffron risotto on the stove top
You will need to triple the amount of chicken stock and you will need to heat it to a simmer in a separate saucepan.
Follow the above recipe through step 4, using a Dutch oven or large skillet on the stove.
Over medium heat, add the hot stock, a couple of ladles at a time, to the rice, as you stir constantly. When the liquid has been absorbed, add the next ladle.
Keep adding liquid and stirring in this manner until the rice is creamy and tender. Taste test for doneness. The rice should be tender but not too soft.