Best Fresh Corn Risotto Recipes

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INSTANT POT® FRESH CORN RISOTTO



Instant Pot® Fresh Corn Risotto image

Creamy risotto with sweet kernels of fresh corn made in a fraction of the time as traditional risotto, in your pressure cooker!

Provided by Kim's Cooking Now

Categories     Main Dish Recipes     Rice     Risotto Recipes

Time 45m

Yield 4

Number Of Ingredients 10

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

Steps:

  • 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.

Nutrition Facts : Calories 607.7 calories, Carbohydrate 81.9 g, Cholesterol 37.8 mg, Fat 22.8 g, Fiber 2.6 g, Protein 12.6 g, SaturatedFat 8.7 g, Sodium 1387.4 mg, Sugar 4 g

FRESH CORN RISOTTO



Fresh Corn Risotto image

I've never made this with anything but fresh corn, so wouldn't recommend substituting. But this is my favourite vegetable risotto, and second favourite way to enjoy fresh corn (first being right off the cob).

Provided by labouchet

Categories     Short Grain Rice

Time 30m

Yield 6-8 serving(s)

Number Of Ingredients 9

5 -6 ears fresh corn, kernels removed, with any accumulated juices
4 cups good quality chicken stock or 4 cups vegetable stock
2 cups boiling water, in case it needed
3 -4 tablespoons butter
4 tablespoons onions, minced
1 garlic cloves, minced or 1 garlic clove, pureed
1 cup arborio rice, for risotto
1/2 cup parmesan cheese (for a no-cheese creaminess) or 1/2 cup heavy cream (for a no-cheese creaminess)
salt and pepper, to taste

Steps:

  • Reserve 1/2 the quantity of kernels (about 1 and 1/2 cups), and puree the rest in a blender with some of the stock/broth.
  • Strain through a sieve and add this strained liquid to the rest of the stock in a saucepan.
  • Taste for seasoning (salt).
  • Heat to boiling point when ready to prepare risotto (and have the hot water available, just in case).
  • In another pot (the one you will use for risotto), saute the onion and garlic in 2 tbs butter, until onion is translucent.
  • Add the rice, and coat well, cooking another minute or so.
  • Add reserved corn kernels.
  • Add the hot broth to the rice/corn mix, one or two ladles at a time, stirring very frequently.
  • Add more broth as it is absorbed by the rice.
  • Continue this way for about 20 minutes, or until rice is cooked but"al dente", in a creamy base of"sauce".
  • *ORsee optional method of cooking, below.
  • If rice isn't done after using all the corn stock, continue to cook using hot water, 1/2 cup at a time.
  • When rice is done to taste, add the remaining butter, cheese or cream, and taste again for salt and pepper.
  • Serve at once.
  • *Optional"cheater's"method of cooking risotto: Add 1/2 the hot stock to rice (and hold back the kernels); stir only occasionally.
  • When stock is absorbed, add kernels and rest of stock, stirring enough to avoid rice sticking to bottom.
  • Continue as above.
  • For vegetarians use vegetable stock.

FRESH CORN RISOTTO WITH BASIL, TOMATO AND LIME



Fresh Corn Risotto With Basil, Tomato And Lime image

Provided by Molly O'Neill

Categories     dinner, main course

Time 40m

Yield 4 servings

Number Of Ingredients 12

1 cup ripe tomatoes, seeded, peeled and diced
2 tablespoons chopped fresh basil
1 tablespoon fresh lime juice
1/4 teaspoon salt
5 cups chicken stock
2 cups corn cut from 4 or 5 large ears
2 tablespoons butter, preferably unsalted
1/2 cup finely chopped scallions, white part only
1 1/2 cups Arborio rice or American medium-grain rice
1/2 cup dry white wine
Salt and freshly ground black pepper
Grated Parmesan cheese

Steps:

  • Combine tomatoes, basil, lime juice and salt. Bring stock to simmer. Puree 1 cup of corn in food processor. Heat butter in large saucepan or skillet over medium heat until foam subsides, then add scallions, stirring until they are translucent, about 5 minutes. Add rice, and stir to coat it with butter before adding wine. Cook, stirring until absorbed.
  • Add 1 cup of chicken stock, and cook, stirring over medium-low heat until stock is absorbed. Add remaining stock, 1/2 cup at a time, reserving at least 1/2 cup for Step 3. Cook and stir until liquid is almost completely absorbed before adding more. Continue until rice is almost tender, about 15 minutes.
  • Stir in pureed corn with another 1/2 cup of stock. Continue to cook, stirring and adding stock as needed until rice is al dente, 5 to 10 minutes more. Stir in corn kernels and fresh tomato mixture. Season with salt and pepper, spoon into warmed soup bowls, and sprinkle each serving with grated Parmesan cheese.

Nutrition Facts : @context http, Calories 524, UnsaturatedFat 5 grams, Carbohydrate 87 grams, Fat 11 grams, Fiber 3 grams, Protein 16 grams, SaturatedFat 5 grams, Sodium 1250 milligrams, Sugar 11 grams, TransFat 0 grams

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