Best Pressure Cooker Corn Risotto Recipes
PRESSURE-COOKER CORN RISOTTO
Corncobs are added to the Instant Pot or pressure cooker at the same time as the rice, creating a broth that infuses the risotto with incomparable corn flavor. Corn kernels are stirred in at the end, along with two other peak-summer ingredients: basil and cherry tomatoes. This recipe appears in our cookbook "Martha Stewart's Pressure Cooker" (Clarkson Potter).
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains Rice Recipes
Yield Serves 6 to 8
Number Of Ingredients 10
Steps:
- Melt butter in a 6-to-8-quart stovetop pressure cooker over medium-high heat, or in an electric pressure cooker set to saute. Add onion, garlic, and 1 teaspoon salt; cook, stirring occasionally, until golden and softened, about 6 minutes. Add rice and stir to coat, about 1 minute. Add wine and cook, stirring, until almost absorbed, about 1 minute. Add 1 quart water and reserved cobs.
- Stovetop: Secure lid. Bring to high pressure over medium-high heat; reduce heat to maintain pressure and cook 5 minutes for al dente, or 6 minutes for fully cooked rice. Remove from heat and quickly release pressure (loosely cover vent with a clean kitchen towel), then remove lid.Electric: Secure lid. Manually set cooker to 6 minutes for al dente, or 7 minutes for fully cooked rice, and let it come to pressure. Once time is complete, turn off and quickly release pressure (loosely cover vent with a clean kitchen towel), then remove lid.
- Remove corncobs from pressure cooker; discard. Stir in corn kernels, tomatoes, and grated cheese; season with salt and pepper. Top with shaved cheese and basil; serve immediately.
PRESSURE-COOKER CORN RISOTTO
Corncobs are added to the Instant Pot or pressure cooker at the same time as the rice, creating a broth that infuses the risotto with incomparable corn flavor. Corn kernels are stirred in at the end, along with two other peak-summer ingredients: basil and cherry tomatoes. This recipe appears in our cookbook "Martha Stewart's Pressure Cooker" (Clarkson Potter).
Provided by @MakeItYours
Number Of Ingredients 10
Steps:
- Melt butter in a 6-to-8-quart stovetop pressure cooker over medium-high heat, or in an electric pressure cooker set to saute. Add onion, garlic, and 1 teaspoon salt; cook, stirring occasionally, until golden and softened, about 6 minutes. Add rice and stir to coat, about 1 minute. Add wine and cook, stirring, until almost absorbed, about 1 minute. Add 1 quart water and reserved cobs.
- Stovetop: Secure lid. Bring to high pressure over medium-high heat; reduce heat to maintain pressure and cook 5 minutes for al dente, or 6 minutes for fully cooked rice. Remove from heat and quickly release pressure (loosely cover vent with a clean kitchen towel), then remove lid.Electric: Secure lid. Manually set cooker to 6 minutes for al dente, or 7 minutes for fully cooked rice, and let it come to pressure. Once time is complete, turn off and quickly release pressure (loosely cover vent with a clean kitchen towel), then remove lid.
- Remove corncobs from pressure cooker; discard. Stir in corn kernels, tomatoes, and grated cheese; season with salt and pepper. Top with shaved cheese and basil; serve immediately.
PRESSURE COOKER CORN RISOTTO RECIPE
Make the most of sweet summer corn with this four-minute creamy pressure cooker risotto.
Provided by @MakeItYours
Number Of Ingredients 13
Steps:
- In a small bowl, rinse the rice with the chicken stock, gently stirring with a spoon or rubber spatula. Drain the rice through a fine mesh sieve, reserving the stock and the rice.
- Invert a small metal bowl and place inside a larger metal bowl to create an elevated surface to cut the corn. Using a small paring knife, trim the corn from the cobs. After removing the kernels, using the back of the knife, scrape any remaining starchy liquid from the cobs. Set aside and reserve three of the stripped cobs.
- Set the pressure cooker to sauté or place over medium-high heat and preheat. Add 2 tablespoons of butter and melt until foamy, about 1 minute. Add the corn and sauté until tender and sweet, about 2 minutes. Remove the corn from the heat, return it to the bowl, and set it aside.
- In the same pressure cooker, melt the remaining 4 tablespoons of butter until foamy, about 1 minute. Add the minced shallots and garlic, cooking until tender, about 2 minutes. Add the rinsed rice and gently toast in the butter, about 2 minutes. Pour in the wine and cook until reduced and no raw alcohol taste remains, about 2 minutes. Add the chicken stock, bay leaf, thyme to the pot and season with kosher salt and freshly ground pepper. Add the three reserved cobs to the liquid and close the pressure cooker. Bring to low pressure and cook for 4 minutes.
- While the risotto cooks, transfer half the sautéed corn to a blender canister along with the heavy cream and turmeric (if using). Blend until smooth and set aside.
- After the risotto has cooked, quickly depressurize the cooker by either submerging it under running cold water if it is not electric, or using the steam release valve if it is electric.
- Open the pressure cooker and remove and dispose of the bay leaf and thyme sprigs. Remove the cobs, scraping the liquid from the cobs back into the risotto.
- Add the corn purée, sautéed corn, and pecorino to the risotto and stir vigorously to develop a thick and creamy texture. Add more kosher salt and freshly ground black pepper to taste. Serve immediately, with more cheese if desired.
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