Pressure Cooker Shrimp and Saffron Risotto
Ingredients
- 2 tablespoons extra-virgin olive oil
- 1 small onion, coarsely chopped
- 3 large cloves garlic, smashed
- 1 teaspoon fennel seeds
- 1 teaspoon kosher salt, plus additional for seasoning
- Freshly ground black pepper
- 1 1/2 cups Arborio rice
- 2 tablespoons tomato paste
- Pinch saffron threads
- 1/4 cup dry white vermouth
- 3 cups chicken broth, low-sodium canned or homemade
- 1 pound medium shrimp, peeled and deveined
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