Preparation

• Heat 2 Tbs. of the butter in a 4-qt. or larger pressure cooker over medium heat. Add the shallot and cook, stirring often, until soft, 4 to 5 minutes. Add the saffron, if using, and cook 1 minute. Add the rice and stir until the grains are well coated with the melted butter. Add the chicken broth (or broth and wine) and lock the lid in place. Increase the heat to high until the cooker reaches high pressure. Reduce the heat as necessary to maintain the high pressure setting and cook for 6 minutes.
• Remove the pot from the heat and immediately release all the pressure (either using a quick-release feature or by running the pot under cold water, keeping the steam vent tilted away from you). Unlock and remove the lid and check the consistency of the rice and the amount of liquid.
• 如果需要的话，将锅（未覆盖）放回中火上并煮熟，搅拌，直到米饭为al dente，和意大利调味饭丝滑，奶油状，而不是汤。从火上取出，搅拌剩下的1汤匙。黄油，欧芹，帕尔马裔和盐和胡椒粉品尝。立即服务。