Description
Creamy risotto with sweet kernels of fresh corn made in a fraction of the time as traditional risotto, in your pressure cooker!
Ingredients
- 3 tablespoons butter, divided
- 3 tablespoons extra virgin olive oil, divided
- 2 ears fresh corn, kernels cut from cob
- ½ cup finely chopped red onion
- 2 cloves garlic, minced
- 1 ½ cups Arborio rice
- ½ cup white wine
- 4 cups chicken broth
- ½ cup grated Parmigiano-Reggiano cheese
- ½ teaspoon chopped fresh parsley (Optional)
Instructions
- Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add 1 tablespoon butter and 1 tablespoon olive oil; stir until butter melts. Add corn kernels and cook
- stirring occasionally
- about 2 minutes. Remove corn to a bowl and set aside.
- Pour remaining 2 tablespoons of olive oil in the pot. Add red onion and cook for 1 minute. Add garlic and rice and stir until each grain of rice is coated with the oil mixture. Cook until rice is slightly toasted
- about 2 minutes. Pour in white wine and simmer for about 30 seconds. Stir in chicken broth.
- Turn off Saute function. Close and lock the lid. Select high pressure according to manufacturer’s instructions; set timer for 6 minutes. Allow 5 to 10 minutes for pressure to build.
- Release pressure carefully using the quick-release method according to manufacturer’s instructions
- about 5 minutes. Unlock and remove the lid. Add corn and remaining 2 tablespoons butter; stir until risotto is creamy
- about 1 minute. Stir in Parmigiano-Reggiano cheese until melted and well combined. Garnish with parsley.
Prep Time: 15 mins
Cook Time: 25 mins
Total Time: 45 mins
Servings: 4