Here's a trick for turning a-la-minute risotto into a make-ahead baked casserole.
2 tablespoons grated Parmigiano-ReggianoIf using store-bought chicken broth or homemade broth that remains watery when chilled, place stock in a large liquid measuring cup and sprinkle gelatin over the top. Set aside.Heat oil in Pressure cooker over medium-high heat until shimmering. Add onion and cook, stirring occasionally, until onion is softened and translucent, about 3 minutes. Add rice and cook, stirring, until rice is evenly coated in oil and toasted but not browned, 3 minutes .
Stir in 1 cup stock and saffron, scrape any grains of rice or pieces of onion from side of pressure cooker so that they are fully submerged; season with salt. When liquid has mostly evaporated, stir in 1/2 more cup stock and cook, stirring frequently, until liquid has mostly evaporated. Stir in water 1/4 cup at a time until rice is just tender and has formed the texture of a thick porridge. Season with salt and pepper. Let cool slightly.
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